Spicy Asian Cellophane Noodles

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Spicy Asian Cellophane Noodles

 

2 c Vegetable broth

2 tb Soy sauce

1 1/2 tb Rice wine

1 ts Sugar

1 ts Sesame oil

1 ts Vegetable oil

3 tb Scallions; minced

1 1/2 tb Ginger root; minced

1 tb Garlic; minced

1 ts Hot chili paste

4 oz Cellophane noodles

2 tb Scallions (green part); minced

 

Soak the cellophane noodles in hot water (hot tap

water is ok) for 20

minutes to soften. Drain and set aside.

 

Combine the first 5 ingredients to make the sauce. Set

aside.

 

Heat the vegetable oil in a non-stick pan over

medium-high heat. Add the

scallions, ginger, garlic, and chili paste. Stir and

fry for about 10

seconds, until fragrant. Add the sauce mixture and the

cellophane noodles.

Bring to a boil, then reduce heat to medium-low.

Simmer until almost all of

the liquid has evaporated. Serve mmediately, sprinkled

with the minced

scallion greens.

 

 

 

 

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