Asian Veggie Glass Noodles

Jasmin Baron created this lightened up version of her mother's pancit, a traditional Filipino dish. From "The Taste of Home Cookbook".

• Ready In: 45 mins
• Serves: 4

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 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

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.