Glass Noodle Veggie Dish

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
  

Directions

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.