Cellophane noodles with vegetables

Yield: 4 servings

Measure Ingredient
1 pack Cellophane Noodles
3 tablespoons Water
1 tablespoon Yellow bean paste
1 teaspoon Cornstarch
1 teaspoon Sugar
1 teaspoon Soy sauce
2 tablespoons Oil
1 medium Carrot, cut into 2x1/4-inch strips
1 \N Clove garlic, finely chopped
1 teaspoon Finely chopped ginger root
1 medium Zucchini, cut into
\N \N X1/4-inch strips
1 \N Green onion (with top), sliced

** Chinese cellophane noodles are, as their name implies, nearly translucent. Yellow bean paste is available in Chinese groceries and specialty shops. 1 pkg (3¾ oz) cellophane noodles Cover noodles with hot water. Let stand 10 minutes. Drain. Cut into 2-inch lengths. Mix 3 tablespoons water, bean paste, cornstarch, sugar and soy sauce. Reserve. Heat oil in wok or 10-inch skillet until hot. Add carrot, garlic and ginger root. Stir-fry 1 minute. Add zucchini. Stir-fry 2 minutes. Add noodles and bean paste mixture.

Stir-fry 45 seconds. Sprinkle with green onion.

(C) 1993 General Mills, Inc. Converted by MMCONV vers. 1½

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