Cellophane Noodles With Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 package: Cellophane Noodles,
3 tbsp: Water,
1 tbsp: Yellow bean paste,
1 tsp: Cornstarch,
1 tsp: Sugar,
1 tsp: Soy sauce,
2 tbsp: Oil,
1 medium: Carrot, cut into 2x1/4-inch strips
1 Clove: garlic, finely chopped
1 tsp: Finely chopped ginger root,
1 medium: Zucchini, cut into
X1/4-inch strips,
1: Green onion, (with top), sliced
Directions:
** 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Main dish