ASIAN GLASS NOODLE RECIPE RECIPES

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

ASIAN VEGGIE GLASS NOODLES RECIPE: HOW TO MAKE IT

Asian Veggie Glass Noodles Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 321 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 159mg cholesterol, SodiumContent 817mg sodium, CarbohydrateContent 46g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 9g protein. Diabetic Exchanges 2 starch

ASIAN GLASS NOODLE SALAD RECIPE - FOOD.COM

Asian Glass Noodle Salad Recipe - Food.com image

A light and delicious noodle salad. Dangmyeon is a clear noodle made of sweet potato starch. It has a similar taste to Asian rice noodle. Dangmyeon can be found in the noodle section of most Asian grocery stores. Recipe from Nooschi.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

17 1/2 ounces cellophane noodles, Dangmyeon
2 medium carrots, cut into match sticks
3 celery ribs, thinly sliced
4 cups bean sprouts
4 cups napa cabbage, roughly chopped
10 dried shiitake mushrooms, stems removed
2 scallions, thinly sliced into long pieces
1 cup cilantro, roughly chopped
2 garlic cloves, minced
1/8 teaspoon sesame oil
1 tablespoon extra virgin olive oil
1/4 teaspoon sugar
2 tablespoons oyster sauce
2 tablespoons sesame seeds, toasted
1/4 teaspoon white vinegar
1/2 teaspoon sugar
1 tablespoon mushroom flavored dark soy sauce
2 tablespoons soy sauce
1 teaspoon sesame oil

Steps:

Soak the shiitake mushrooms for at least 2 hours in lukewarm water. Wring the water out of the mushrooms, and slice them thinly (approx 1/8 inch thick). Set aside.
Stir fry the veggies. Start by heating the garlic, on high heat, with the olive oil for approx 30 seconds.
Add in the scallions, carrots, celery, shiitake mushrooms, 1/4 tsp of the sugar, and 1 Tbsp of oyster sauce and continue to stir fry for about 4-5 minutes.
Add in the napa cabbage, bean sprouts, and the rest of the oyster sauce, and stir fry for 5 minutes.
Turn off the heat and set aside.
Bring a large pot of water to a boil.
Boil the dangmyeon noodles for 7-10 minutes.
Drain the water, and rinse the noodles in cold water.
Set aside.
Create the sauce for noodles by combining the vinegar, sugar, dark soy sauce, soy sauce, and sesame oil in a bowl and mix until the sugar dissolves.
In a large serving bowl, combine the noodles with the sauce and ensure that it is evenly distributed.
Add in the stir fried veggies, fresh cilantro, and toasted sesame seeds.
Mix well and serve.
This dish can be enjoyed hot or cold.

Nutrition Facts : Calories 305.1, FatContent 3.8, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 537.8, CarbohydrateContent 65.4, FiberContent 3.4, SugarContent 5.3, ProteinContent 4.1

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