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Asian Veggie Glass Noodles

 Asian Veggie Glass Noodles
I took my mom's version of this noodle dish and added my own touches to make it easier. Mom immigrated from the Philippines and often we would eat pancit, one of the country's most famous noodle dishes. I've lightened up my version by removing the meat and adding more vegetables. I also took some short cuts like using bagged tricolor slaw mix. You can substitute other vegetables you have on hand i
4 ServingsPrep: 30 min. + standing Cook: 15 min.

Ingredients

  • 5 ounces uncooked bean thread noodles
  • 2 tablespoons canola oil
  • 1/3 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 cups thinly sliced fresh mushrooms
  • 4 cups coleslaw mix
  • 1 cup fresh snow peas, trimmed and halved diagonally
  • 1/2 cup thinly sliced sweet red pepper
  • 1-1/4 cups vegetable broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon pepper
  • 3 green onions, thinly sliced
  • 3 tablespoons minced fresh cilantro
  • 3 hard-cooked eggs, sliced
  • Lime or lemon wedges, optional

Directions

  • Place noodles in a large bowl; cover with water. Let stand 30 minutes
  • or until noodles are translucent and softened.
  • In a large skillet, heat oil over medium-high heat. Add onion, garlic
  • and ginger; stir-fry 2 minutes. Add mushrooms; stir-fry 2 minutes.
  • Add coleslaw mix, snow peas and red pepper; stir-fry 1-2 minutes or
  • until crisp-tender. Remove from pan.

2 of 2

Asian Veggie Glass Noodles (continued)

Directions (continued)

  • Drain noodles. Using scissors, cut noodles into 4-in. lengths. In
  • same pan, combine broth, soy sauce and pepper; bring to a boil. Add
  • noodles; cook and stir until noodles are tender. Add vegetable
  • mixture, green onions and cilantro; heat through, stirring
  • occasionally.
  • Transfer to a serving plate. Top with eggs; if desired, serve with
  • lime wedges. Yield: 4 servings.
Nutritional Facts: 1-1/2 cups equals 321 calories, 11 g fat (2 g saturated fat), 159 mg cholesterol, 817 mg sodium, 46 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 medium-fat meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.