Asian Veggie Glass Noodles

• 5 ounces uncooked bean thread
• 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

1. Place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened.
2. 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.
3. 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.
4. Transfer to a serving plate. Top with eggs; if desired, serve with lime wedges.

canola oil, onion, garlic, fresh gingerroot, mushrooms, coleslaw mix, fresh snow peas, sweet red pepper, vegetable broth, soy sauce, pepper, green onions, fresh cilantro, eggs, lemon wedges

Taken from www.tasteofhome.com/recipes/asian-veggie-glass-noodles/ (may not work)