Spicy cellophane noodles

Yield: 4 Servings

Measure Ingredient
2 cups Chicken broth
2 tablespoons Soy sauce
1½ tablespoon Rice wine
1 teaspoon Sugar
1 teaspoon Sesame oil
1 teaspoon Vegetable oil
3 tablespoons Scallions; minced
1½ tablespoon Ginger root; minced
1 tablespoon Garlic; minced
1 teaspoon Hot chili paste
4 ounces Cellophane noodles
2 tablespoons Scallions (green part); minced

Soak the cellophane noodles in hot water (hot tap water is ok) for 20 minutes to soften. Drain and set aside.

Combine the first 5 ingredients to make the sauce. Set aside.

Heat the vegetable oil in a non-stick pan over medium-high heat. Add the scallions, ginger, garlic, and chili paste. Stir and fry for about 10 seconds, until fragrant. Add the sauce mixture and the cellophane noodles.

Bring to a boil, then reduce heat to medium-low. Simmer until almost all of the liquid has evaporated. Serve mmediately, sprinkled with the minced scallion greens.

Recipe By : Nina Simonds _China Express_ (adapted) Posted to Digest eat-lf.v096.n175 Date: Thu, 03 Oct 1996 03:28:47 GMT From: harper@... (Robin Carroll-Mann) NOTES : Per serving: 183 calories, 3.9 g. fat, 20% CFF Diabetic exchanges: 1-½ starch, ½ fat

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