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Asian Glass Noodles & Veggies

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Asian Glass Noodles & Veggies

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

Prep: 30 min. + standing Cook: 15 min. asian-glass-noodles-veggies.jpg

1-1/4  cups hot water
1-1/4  teaspoons Taste of Home - Great Flavors Vegetable Stock Concentrate
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
3  tablespoons reduced-sodium soy sauce
1/4  teaspoon pepper
3 green onions, thinly sliced
3 tablespoons minced fresh cilantro
3 hard-cooked eggs, sliced
Lime or lemon wedges, optional

To make broth, in a 2-cup liquid measuring cup, whisk hot water and vegetable stock concentrate until blended; set aside. 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. Yield: 4 servings.