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Cellophane Noodles with Vegetables

RG

Ingredients

  • 1 (3 3/4 ounce) package cellophane noodles
  • 3 tablespoons water
  • 1 tablespoon yellow bean paste
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 2 tablespoons vegetable oil
  • 1 medium carrot, cut into 2 x 1/4-inch strips
  • 1 clove garlic, minced
  • 1 teaspoon finely chopped ginger root
  • 1 medium zucchini, cut into 2 x 1/4-inch strips
  • 1 scallion (with top), sliced

Instructions

  1. Cover noodles with hot water. Let stand for 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 for 1 minute.
  4. Add zucchini; stir fry for 2 minutes.
  5. Add noodles and bean paste mixture; stir fry for 45 seconds.
  6. Sprinkle with scallion.

Yields 4 to 6 servings.




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