Ethnic Recipes

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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