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Cellophane Noodles with Vegetables

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CATEGORY CUISINE TAG YIELD
Grains Chinese Main dish 4 Servings

INGREDIENTS

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 2×1/4-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

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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