Asian Veggie Glass Noodles Recipes

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.

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.