Asian Glass Noodle Bowl (The Battle of the Chefs)

Asian Glass Noodle Bowl (The Battle of the Chefs)

Entry Two in the first Copper Lemon Recipe Duel!

I don’t know about you, but when I’ve eaten a lot of one type of cuisine, I usually want something completely different afterwards. After a weekend eating traditional American and European Easter food (marzipan hot cross buns, anyone??), I thought an Asian noodle bowl would be just the ticket to a new taste, and use up some of those colorful hard-boiled eggs most people have hanging around this time of year.  I mean, there’s only SO much egg salad you can eat at one time, right?

I didn’t change this recipe too much, other than changing the amounts of some veggies, and using some short-cuts and flavor-boosters, which I’ll share with you so you can do them too!  Enjoy, and don’t forget to vote on which hard-boiled egg-using recipe you liked best, Iryna’s or mine! 😉

Asian Glass Noodle Bowl
Serves 4
Use up your Easter hard-boiled eggs with this vegetarian Asian noodle bowl!
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
341 calories
41 g
187 g
13 g
16 g
3 g
320 g
1096 g
6 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 341
Calories from Fat 117
% Daily Value *
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 187mg
Sodium 1096mg
Total Carbohydrates 41g
Dietary Fiber 4g
Sugars 6g
Protein 16g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 5-6 oz. uncooked glass noodles (bean threads or rice noodles will work too)
  2. 2 TBS toasted sesame oil (or use your favorite cooking oil)
  3. 1/2 purple onion, diced (you can use the whole thing, too)
  4. 2-3 garlic cloves, minced
  5. 1 1/2 teaspoons minced fresh ginger (I use the squeeze tube I found at the grocery store; it's usually somewhere in the produce section)
  6. 1 1/2 cups sliced fresh mushrooms
  7. 1 package coleslaw mix (without the dressing!)
  8. 1 cup fresh snow peas, trimmed and halved diagonally
  9. 1 sweet red pepper, thinly sliced
  10. 1 1/4 cups vegetable broth
  11. 3 TBS tamari or soy sauce
  12. 1/4 tsp black pepper
  13. 6 green onions, thinly sliced
  14. 3 TBS chopped cilantro (or use freeze-dried or the squeeze tube)
  15. 4 hard-boiled eggs, sliced
  16. Lime or lemon wedges
  1. Place noodles in a bowl; cover with hot water and let stand until softened (you can speed this up by microwaving).
  2. In a large skillet, heat oil over medium heat. Stir-fry onion, garlic, and ginger for two minutes. Add mushrooms and stir-fry for two minutes. Add snow peas, red pepper, and coleslaw mix and stir-fry till tender, but still crisp. Take pan off heat.
  3. Drain noodles and cut in half with scissors (about six-inch lengths). In a different pan (or the same one, if you take the veggies out), heat the broth with tamari and pepper; add noodles and boil until the liquid has soaked into the noodles.
  4. Stir the noodles and veggies together; add green onions and cilantro. You can also keep the noodles and veggies separate till serving.
  5. To serve, place in bowl and top with a sliced hard-boiled egg and a couple lime or lemon wedges. You can add a little Thai red curry paste, if you're feeling adventurous!
  1. I found the glass noodles in the Asian section of my grocery store; they were made from sweet potato, but bean threads or rice noodles work as well.
  2. Sesame oil is a great flavor addition, and toasted sesame oil is even better. They'll be in the Asian aisle as well as the tamari. I use reduced-sodium tamari and I like the taste better than regular soy sauce.
  3. My favorite new products are the freeze-dried herbs and the ones in the squeeze tubes in the produce section. I dislike getting a whole bunch of fresh herbs for a few tablespoons in a recipe, but the dried ones just don't cut it. Of course fresh is better, but if you aren't going to use a whole lot of cilantro (or don't want the headache of trying to mince ginger), go with the freeze-dried or squeeze tubes!
  4. Be careful about your broth and your tamari if you are gluten-intolerant; you probably already know this, but in case, make sure they are both gluten-free. Mine are, but the broth I use does have MSG.
  5. You can make this vegan by leaving off the egg, obviously; if you want to add protein, Gardein is a good brand made from vegetable protein. They have a couple Asian-flavored chicken products, too.
Adapted from Taste of Home
Adapted from Taste of Home
The Copper Lemon
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