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Asian Veggie Glass Noodles Pasta

Asian Veggie Glass Noodles Pasta

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