Cellophane noodles with vegetables
- Main Ingredient: Noodles and Pastas Various Vegetables
- Course: Various Main Dishes
- Cuisine: Chinese
- Special food: Ethnic
- Yield:
Cellophane noodles with vegetables ingredients
- 1 pk Cellophane noodles
- 3 T water
- 1 T Yellow bean paste
- 1 t Cornstarch
- 1 t Sugar
- 1 t soy sauce
- 2 T Oil
- 1 med Carrot, cut into 2x¼-inch
- -strips
- 1 Clove garlic, finely
- -chopped
- 1 t Finely chopped ginger root
- 1 med Zucchini, cut into
- X¼-inch
- -strips
- 1 Green onion (with top)
- Sliced
Cooking Cellophane noodles with vegetables
1. ** chinese cellophane noodles are, as their name implies, nearly translucent.
2. Yellow bean paste is available in chinese groceries and specialty shops.
3. 1 pkg (3 ¾ oz) cellophane noodles cover noodles with hot water.
4. Let stand 10 minutes.
5. Drain.
6. Cut into 2-inch lengths.
7. Mixi 3 tablespoons water, bean paste, cornstarch, sugar and soy sauce.
8. Reserve.
9. Heat oil in wok or 10-inch skillet until hot. Add carrot, garlic and ginger root.
10. Stir-fryi 1 minute.
11. Add zucchini.
12. Stiri-fry 2 minutes.
13. Add noodles and bean paste mixture.
14. Stir-fry 45 seconds.
15. Sprinkle with green onion.
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