Recipes from China :: Chinese Noodle, Rice and Dumpling Dishes
1 (3 3/4 ounce) pkg. cellophane noodles
3 Tbsp. water
1 Tbsp. yellow bean paste
1 tsp. cornstarch
1 tsp. sugar
1 tsp. soy sauce
2 Tbsp. canola (or other vegetable) oil
1 med. carrot, cut into 2 x 1/4-in. strips
1 clove garlic, minced
1 tsp. finely chopped ginger root
1 med. zucchini, cut into 2 x 1/4-in. strips
1 scallion (with top), sliced
Cover noodles with hot water. Let stand 10 mins.; drain. Cut into 2-in. lengths. Mix 3 Tbsp. 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 mins. add noodles and bean paste mixture; stir fry 45 seconds. Sprinkle and distribute with scallion.
Yields 4 to 6 servings.
