Yield: 4 Servings
|2 cups||Chicken broth|
|2 tablespoons||Soy sauce|
|1½ tablespoon||Rice wine|
|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