Cellophane Noodles with Vegetables


No Photo

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.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry