Asian Veggie Glass Noodles Recipe

Name: Asian Veggie Glass Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces uncooked bean thread; 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

Servings: persons

5 ounces uncooked bean thread
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

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.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 ounces uncooked bean thread, 2 tablespoons canola oil, 1/3 cup finely chopped onion, 2 garlic cloves, minced, and more.

Yes, Asian Veggie Glass Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Veggie Glass Noodles

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