Discover the delightful flavors of Asian cuisine with this lighter and veggie-packed version of traditional Filipino pancit – the Asian Veggie Glass Noodles! Jasmin Baron from Livonia, New York, has taken her mom’s cherished noodle dish and added her own creative twists, making it simpler and more nutritious by removing the meat and incorporating an array of colorful vegetables. This dish showcases the versatility of glass noodles, also known as cellophane or bean thread noodles, made from mung beans, which turn translucent and tender when cooked.
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)
PREPARATIONS:
- Soak the bean thread noodles in water for 30 minutes until they become translucent and softened.
- In a large skillet, heat canola oil over medium-high heat and stir-fry onions, garlic, and ginger for 2 minutes. Add mushrooms and continue to stir-fry for another 2 minutes. Introduce coleslaw mix, snow peas, and sweet red pepper, stirring for 1-2 minutes until crisp-tender. Remove from the pan.
- Drain the soaked noodles and cut them into 4-inch lengths. In the same skillet, combine vegetable broth, soy sauce, and pepper, bringing the mixture to a boil. Cook the noodles in the broth until tender.
- Add the vegetable mixture, green onions, and cilantro to the noodles, heating through while occasionally stirring.
- Transfer the delectable Asian Veggie Glass Noodles to a serving plate, and for an optional citrusy touch, serve with lime or lemon wedges. Top with sliced hard-cooked eggs for added richness and flavor.
COOK TIME: 45 minutes (Prep: 30 minutes, Cook: 15 minutes)
YIELD: 4 servings
SPECIAL INSTRUCTIONS:
- Customize this dish by using your preferred mix of vegetables, making it a flexible and versatile option for any pantry.
TIPS:
- For a heartier version, you can add protein such as tofu, shrimp, or chicken to suit your preferences.
Indulge in the rich flavors of Asian cuisine with the Asian Veggie Glass Noodles, an inventive and lighter twist on traditional Filipino pancit. Created by Jasmin Baron from Livonia, New York, this delectable dish showcases the versatility of glass noodles, derived from mung beans, which transform into translucent tenderness when soaked and cooked.
A vibrant mix of vegetables, including mushrooms, coleslaw, snow peas, and sweet red peppers, brings color and nutrition to this delightful dish. Jasmin’s modern adaptation omits meat and instead features an abundance of fresh veggies, making it a healthier and equally scrumptious choice.
With easy-to-follow steps, this recipe allows the glass noodles to soak in the flavors of a savory vegetable broth and soy sauce, while the vegetables infuse the dish with vibrant colors and appealing textures. Top it off with sliced hard-cooked eggs for a satisfying and protein-rich finish.
The Asian Veggie Glass Noodles can be personalized with your favorite vegetable combination, providing a versatile and adaptable dish that fits seamlessly into any culinary repertoire. This delectable recipe bridges the gap between traditional Filipino flavors and contemporary, health-conscious dining.
Prepare this dish for your family or guests and savor the harmonious blend of flavors that embody the essence of Asian cuisine. Elevate your taste buds with the Asian Veggie Glass Noodles, a delightful and nutritious feast for all occasions.
