Cellophane Noodles with Vegetables

Yield: 4 to 6 servings

Ingredients

• 1 (3 3/4 ounce) package cellophane noodles
• 3 tablespoons water
• 1 tablespoon yellow bean paste
• 1 teaspoon cornstarch
• 1 teaspoon granulated 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

Instructions

1. Cover noodles with hot water. Let stand for 10 minutes; drain. Cut into 2-inch lengths.
2. Mix 3 tablespoons water, the bean paste, cornstarch, sugar and soy sauce; reserve.
3. Heat oil in wok or skillet until hot. Add carrot, garlic and ginger root. Stir fry for 1 minute.
4. Add zucchini; stir fry for 2 minutes.
5. Add noodles and bean paste mixture; stir fry for 45 seconds.
6. Sprinkle with scallion.