Asian Veggie Glass Noodles Pasta

Recipe Ingredients: 

• 5 ounces uncooked bean thread noodles
• 2 tablespoons kisan canola cooking 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

Recipe Method: 

• 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.

Recipe Tips:

Slice In A Nice Way

You can use your egg slicer for many purposes not just for slicing your hard-boiled eggs. Try slicing mushrooms, bananas, strawberries, guavas, olives etc