Source: Barbara Linnehan
Cellophane noodles are available in the Asian section of most supermarkets. They are also called bean thread or glass noodles.
Julienned carrots and snow peas can be added for color.
This dish is great for potlucks, because it can be served warm, chilled, or at room temperature.
Source for this recipe: Incredibly Easy Chinese, Publications International, Ltd.
1 package (about 4 ounces) cellophane noodles
2 Tbs. peanut or vegetable oil
8 oz. medium or large shrimp, peeled and deveined. (These can be raw or cooked; adjust stir-fry time accordingly).
3 cloves garlic, minced
1/4 tsp. red pepper flackes
2 Tbs. soy sauce
1 Tbs. lemon juice
1 Tbs. rice vinegar
1 Tbs. dark sesame oil
1/3 cup thinly sliced green onions or coarsely chopped fresh cilantro
Place cellophane noodles in a medium bowl; cover with warm water. Soak 15 minutes to soften. Drain well; cut into 2-inch peices.
Meanwhile, heat wok or large skillet over medium-high heat. Add peanut/vegetable oil; heat until hot. Add shrimp, garlic and red pepper flakes; stir-fry 2 minutes. Add soy sauce, lemon juice, vinegar and sesame oil; stir-fry 1 minute.
Add cellophane noodles; stir-fry 1 minute or until heated through.
- 1 package about 4 ounces cellophane noodles
- 2 Tbs. peanut or vegetable oil
- 8 oz. medium or large shrimp peeled and deveined. (These can be raw or cooked; adjust stir-fry time accordingly).
- 3 cloves garlic minced
- 1/4 tsp. red pepper flackes
- 2 Tbs. soy sauce
- 1 Tbs. lemon juice
- 1 Tbs. rice vinegar
- 1 Tbs. dark sesame oil
- 1/3 cup thinly sliced green onions or coarsely chopped fresh cilantro