Cellophane Noodles With Vegetables
chinese, main dish
1 pkg cellophane noodles
3 tablespoon water
1 tablespoon yellow bean paste
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon soy sauce
2 tablespoon 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
1 x1/4-inch strips
1 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 (3 3/4 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. 1.50
Yield: 4 servings