Cellophane noodles with vegetables
4 servings
Ingredients
| Quantity | 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 | Clove garlic, finely chopped | |
| 1 | teaspoon | Finely chopped ginger root |
| 1 | medium | Zucchini, cut into |
| X1/4-inch strips | ||
| 1 | Green onion (with top), sliced | |
Directions
** 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