Cellophane Noodles with Vegetables

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Cellophane Noodles with Vegetables

 

1 3 3/4 ounce package cellophane noodles

3 tablespoons water

1 tablespoon yellow bean paste

1 teaspoon cornstarch

1 teaspoon sugar

1 teaspoon soy sauce

2 tablespoons vegetable oil

1 medium carrot, cut into 2 x 1/4-inch strips

1 clove garlic, minced

1 teaspoon finely chopped ginger root

1 medium zucchini, cut into 2 x 1/4-inch strips

1 scallion (with top), sliced

 

Cover noodles with hot water. Let stand 10 minutes; drain. Cut into 2-inch

lengths. Mix 3 tablespoons water, the bean paste, cornstarch, sugar and soy

sauce; reserve. Heat oil in wok or 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 scallion.

Yields 4 to 6 servings.

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