Ingredients
5 ounces uncooked bean thread noodles2 tablespoons canola oil1/3 cup finely chopped onion2 garlic cloves, minced1-1/2 teaspoons minced fresh gingerroot1-1/2 cups thinly sliced fresh mushrooms4 cups coleslaw mix1 cup fresh snow peas, trimmed and halved diagonally1/2 cup thinly sliced sweet red pepper1-1/4 cups vegetable broth3 tablespoons reduced-sodium soy sauce1/4 teaspoon pepper3 green onions, thinly sliced3 tablespoons minced fresh cilantro3 hard-boiled large eggs, slicedLime or lemon wedges, optional
Preparation
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.
