Cellophane Noodles With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Main dish | 4 | Servings |
INGREDIENTS
| 1 | Cellophane Noodles | |
| 3 | T | Water |
| 1 | T | Yellow bean paste |
| 1 | t | Cornstarch |
| 1 | t | Sugar |
| 1 | t | Soy sauce |
| 2 | T | Oil |
| 1 | Carrot, cut into 2×1/4-inch | |
| strips | ||
| 1 | Clove garlic, finely | |
| chopped | ||
| 1 | t | Finely chopped ginger root |
| 1 | Zucchini, cut into | |
| X1/4-inch | ||
| strips | ||
| 1 | Green onion, with top | |
| sliced |
INSTRUCTIONS
* 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 237.6mg
Potassium: 372mg
Carbohydrates: 8.3g
Fiber: 3.2g
Sugar: 3.5g
Protein: 3.2g