Asian Veggie Glass Noodles

Name: Asian Veggie Glass Noodles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asia, Philippines
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 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

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 30 min. + standing Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Jasmin Baron

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier. —Jasmin Baron, Livonia, New York

Asian Veggie Glass Noodle Tips

What are glass noodles?

Glass noodles (sometimes called cellophane or bean thread noodles) are made of mung bean starch and water and are translucent when cooked. They have a gelatinous texture and are perfect for absorbing sauce and broth.

What is the difference between glass noodles and rice noodles?

Glass noodles and rice noodles are made from different ingredients but can be used very similarly. Rice noodles are made from rice flour and function more similarly to classic Italian pastas in texture and use.

What other glass noodle recipes can I make?

Glass noodles can be used in other recipes, including pork and noodle soup, Thai watermelon salad and turkey stir-fry. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

TEST KITCHEN APPROVED

Asian Veggie Glass Noodles

5 Reviews Add your review

Yield:4 servings

Prep:30 min

Cook:15 min

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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 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

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Directions

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.

Nutrition Facts

1-1/2 cups: 321 calories, 11g fat (2g saturated fat), 159mg cholesterol, 817mg sodium, 46g carbohydrate (7g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 medium-fat meat.