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Asian Veggie Glass Noodles

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“Jasmin Baron created this lightened up version of her mother's pancit, a traditional Filipino dish. From "The Taste of Home Cookbook".”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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