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Asian Veggie Glass Noodles Recipe
Asian Veggie Glass Noodles Recipe photo by Taste of Home

Asian Veggie Glass Noodles Recipe

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My mom immigrated from the Philippines, so we would often eat Filipino Pancit, a well-known noodle dish. I took her version and added my own touches to make it easier and a little healthier. —Jasmin Baron, Livonia, New York
TOTAL TIME: Prep: 30 min. + standing Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + standing Cook: 15 min.
MAKES: 4 servings

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

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.

Directions

  1. Place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened.
  2. 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.
  3. 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.
  4. Transfer to a serving plate. Top with eggs; if desired, serve with lime wedges. Yield: 4 servings.
Originally published as Asian Veggie Glass Noodles in Taste of Home Recipes Across America 2013, p414

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Asian Veggie Glass Noodles

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MY REVIEW
Reviewed Mar. 19, 2014

"My family really enjoyed this dish. I added chicken and red pepper flakes. Had to purchase the bean thread noodles at an Asian specialty shop but it was worth it."

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