Recipe - Cellophane Noodles With Vegetables

1 pack Cellophane Noodles
3 tablespoon Water
1 tablespoon Yellow bean paste
1 teaspoon Cornstarch
1 teaspoon Sugar
1 teaspoon Soy sauce
2 tablespoon Oil
1 md Carrot, cut into 2x1/4inch
strips
1 Clove garlic, finely
chopped
1 teaspoon Finely chopped ginger root
1 md Zucchini, cut into
X1/4inch
strips
1 Green onion (with top),
cut or sliced up

** Chinese cellophane noodles are, as their name implies, nearly
translucent. Yellow bean paste is available in Chinese groceries and
specialty shops.
1 pkg (3 Three fourths oz) cellophane noodles

Cover noodles with hot water. Let stand 10 minutes. Drain. Cut into 2inch
lengths. Mix 3 tablespoons water, bean paste, cornstarch, sugar and soy
sauce. Reserve. Heat oil in wok or 10inch skillet until hot. Add carrot,
garlic and ginger root. Stirfry 1 minute. Add zucchini. Stirfry 2
minutes. Add noodles and bean paste mixture. Stirfry 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