Asian Veggie Glass Noodles

Name: Asian Veggie Glass Noodles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 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-boiled large eggs, sliced; Lime or lemon wedges, optional

My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier. —Jasmin Baron, Livonia, New York

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-boiled large 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.
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.

Nutrition Facts

1-1/2 cups: 321 calories, 11g fat (2g saturated fat), 159mg cholesterol, 817mg sodium, 46g carbohydrate (7g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 medium-fat meat.

Originally published as Fresh and Fabulous Asian Veggie Glass Noodles in Taste of Home Recipes Across America

Reviews

My Review

Click stars to rate

Average Rating:

Ana

Jul 18, 2017

This is actually sotanghon, not pancit. because of the noodles used. Pansit uses rice noodles, not the ones specified. And it should include chicken and shrimp as part of ingredients. But it's quite tasty, though not truly Filipino!
schamberlain

Mar 29, 2017

Yummy! Lots of flavor. I did add about half cup more broth and a dash more soy, turned out perfect
APU1980

Jan 16, 2016

Outstanding pancit--very flavorful. I substituted a small amount of sesame oil and used boiled chow mien noodles. Thank you for sharing your family recipe.
toolbarsco

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.