• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Cellophane Noodles with Vegetables

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 1 pk Cellophane Noodles
  • 3 tb Water
  • 1 tb Yellow bean paste
  • 1 ts Cornstarch
  • 1 ts Sugar
  • 1 ts Soy sauce
  • 2 tb Oil
  • 1 md Carrot, cut into 2x1/4-inch
  • -strips
  • 1 Clove garlic, finely
  • -chopped
  • 1 ts Finely chopped ginger root
  • 1 md Zucchini, cut into
  • 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.

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