My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier.

Ingredients

• 5 ounces uncooked bean thread noodles
• 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

Directions

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.