Asian Veggie Glass Noodles is a flavorful and vibrant dish that showcases the delightful combination of translucent bean thread noodles and a variety of fresh vegetables. This dish originates from Asian cuisine and is known for its light and refreshing taste. The noodles, also known as cellophane noodles or glass noodles, are made from mung bean starch and are prized for their delicate texture and ability to absorb flavors.

Glass noodles have been a staple in Asian cuisine for centuries. Originating in China, these noodles have spread across various Asian countries, each region adding its own twist to the dish. The use of glass noodles in vegetable-based dishes became popular due to their ability to retain a slightly chewy texture while absorbing the flavors of the ingredients they are cooked with.

Asian Veggie Glass Noodles, in particular, is a versatile dish that allows for a wide range of vegetables to be incorporated, depending on personal preference and seasonal availability. This dish has gained popularity not only in Asia but also in other parts of the world, as people have become more interested in exploring and embracing Asian flavors and ingredients.

PREP: 30 MIN. + STANDING

COOK: 15 MIN.

MAKES: 4 SERVINGS

INGREDIENTS

• 5 ounces uncooked bean thread noodles
• 2 tablespoons canola oil
• ⅓ cup finely chopped onion
• 2 garlic cloves, minced
• 1½ teaspoons minced fresh gingerroot
• 1½ cups thinly sliced fresh mushrooms
• 4 cups coleslaw mix
• 1 cup fresh snow peas, trimmed and halved diagonally
• ½ cup thinly sliced sweet red pepper
• 1¼ cups vegetable broth
• 3 tablespoons reduced-sodium soy sauce
• ¼ teaspoon pepper
• 3 green onions, thinly sliced
• 3 tablespoons minced fresh cilantro
• 3 hard-cooked eggs, sliced
• Lime or lemon wedges (optional)

INSTRUCTIONS

1. Place the bean thread noodles in a large bowl and cover them with water. Let them stand for about 30 minutes or until the noodles become translucent and softened.
2. In a large skillet, heat the canola oil over medium-high heat. Add the finely chopped onion, minced garlic, and minced gingerroot. Stir-fry for about 2 minutes until the onion becomes tender. Then, add the thinly sliced mushrooms and stir-fry for an additional 2 minutes. Add the coleslaw mix, fresh snow peas, and thinly sliced sweet red pepper. Stir-fry for 1-2 minutes or until the vegetables are crisp-tender. Remove the vegetable mixture from the pan.
3. Drain the softened noodles. Using scissors, cut the noodles into 4-inch lengths. In the same skillet, combine the vegetable broth, reduced-sodium soy sauce, and pepper. Bring the mixture to a boil. Add the cut noodles to the skillet and cook and stir until the noodles become tender.
4. Add the previously stir-fried vegetable mixture, thinly sliced green onions, and minced fresh cilantro to the skillet. Heat the mixture through, stirring occasionally.
5. Transfer the Asian Veggie Glass Noodles to a serving plate. Top the dish with sliced hard-cooked eggs. If desired, serve with lime or lemon wedges on the side for an added zesty touch.

Asian Veggie Glass Noodles can be enjoyed as a light and satisfying main course or served as a side dish alongside grilled meats or tofu. The combination of fresh vegetables, flavorful noodles, and aromatic herbs makes this dish a delightful and healthy option for any meal.