Asian Veggie Glass Noodles

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 ginger
• 1 1/2 cups sliced fresh mushrooms
• 4 cups coleslaw mix
• 1 cup snow peas, trimmed and halved diagonally
• 1/2 cup thinly sliced red bell pepper
• 1 1/4 cups low sodium vegetable broth
• 3 tablespoons reduced sodium soy sauce
• 1/4 teaspoon ground black pepper
• 3 green onions, thinly sliced
• 3 tablespoons chopped cilantro
• 3 hard-cooked eggs, sliced
• lime wedges or lemon wedge

Recipe

• 1 place noodles in a large bowl and cover with water. let stand 30 minutes.
• 2 heat oil in a large skillet over medium-high heat. add onion, garlic and ginger and stir-fry 2 minutes.
• 3 add mushrooms, stir-fry 2 minutes.
• 4 add coleslaw mix, snow peas, bell pepper and stir-fry for 1-2 minutes, until tender-crisp. remove from pan.
• 5 drain noodles and cut into 4 inch lenghts with scissors.
• 6 combine broth, soy sauce and pepper in the skillet and bring to a boil. add the noodles and cook, stirring, until the noodles are tender.
• 7 return the vegetables to the skillet, add the green onion and cilantro, and stir-fry until heated through.
• 8 transfer to a serving platter and top with sliced eggs. serve with lime or lemon wedges.