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Cellophane Noodles with Vegetables



  1. Cover noodles with hot water. Let stand 10 minutes; drain. Cut into 2-inch lengths.
  2. Mix 3 tablespoons water, the bean paste, cornstarch, sugar and soy sauce; reserve.
  3. Heat oil in wok or skillet until hot. Add carrot, garlic and ginger root. Stir fry 1 minute.
  4. Add zucchini; stir fry 2 minutes.
  5. Add noodles and bean paste mixture; stir fry 45 seconds.
  6. Sprinkle with scallion.

Yields 4 to 6 servings.


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