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Asian Bean Thread Noodles with Vegetables

1 package bean threads, available at your local supermarket

1 large onion, chopped 3 cloves garlic, chopped 1 cup peapods 1 cup carrots sliced 1 bunch green onions, chopped 1 cup broccoli slaw 2 cups shredded cabbage or bokchoy 2 tbsp soy sauce 1 tbsp coconut oil 1 tsp mixed herbs 1 tbsp sesame oil 1 tsp brown sugar ½ cup chopped cilantro

( Other vegetables in season: red, yellow sweet peppers, asparagus, green beans, red or green cabbage, etc)

Soak noodles in hot water from tap in a large bowl. Heat coconut oil in a large skillet or wok. Add onions and garlic, sauté for about 2 minutes. (Optional for meat lover: this is the part where meat can be added, ex: ½ lb shrimps, diced or ground beef, chicken or pork) Cook for 5-7 minutes. Mix in soy sauce, sesame oil, brown sugar and herbs. Add vegetables, sauté for another minute or two; then add noodles, cook for 2 minutes. Toss in 1 cup tofu chunks, (optional). Top with green onions and cilantro. Nutrition Information per serving 185 Calories, 7.2 g protein, 23.8 g Carbohydrates, 2.5 g Fiber, 4.5 mg Fat, 77 mg Cholesterol

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