Ingredients
-
5
-
2
-
1/3
-
2
-
1 1/2
-
1 1/2
-
4
-
1
-
1/2
-
1 1/4
-
3
-
1/4
-
3
-
3
-
3
Directions
Asian Veggie Glass Noodles,Jasmin Baron created this lightened up version of her mother’s pancit, a traditional Filipino dish. From “The Taste of Home Cookbook”.,Jasmin Baron created this lightened up version of her mother’s pancit, a traditional Filipino dish. From “The Taste of Home Cookbook”.
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Steps
|
1
Done
|
Place Noodles in a Large Bowl and Cover With Water. Let Stand 30 Minutes. |
|
2
Done
|
Heat Oil in a Large Skillet Over Medium-High Heat. Add Onion, Garlic and Ginger and Stir-Fry 2 Minutes. |
|
3
Done
|
Add Mushrooms, Stir-Fry 2 Minutes. |
|
4
Done
|
Add Coleslaw Mix, Snow Peas, Bell Pepper and Stir-Fry For 1-2 Minutes, Until Tender-Crisp. Remove from Pan. |
|
5
Done
|
Drain Noodles and Cut Into 4 Inch Lenghts With Scissors. |
|
6
Done
|
Combine Broth, Soy Sauce and Pepper in the Skillet and Bring to a Boil. Add the Noodles and Cook, Stirring, Until the Noodles Are Tender. |
|
7
Done
|
Return the Vegetables to the Skillet, Add the Green Onion and Cilantro, and Stir-Fry Until Heated Through. |
|
8
Done
|
Transfer to a Serving Platter and Top With Sliced Eggs. Serve With Lime or Lemon Wedges. |
