Yield: 4 servings
|1 pack||Cellophane Noodles|
|1 tablespoon||Yellow bean paste|
|1 teaspoon||Soy sauce|
|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