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Cellophane Noodles With Vegetables

Cellophane Noodles With Vegetables recipe image
This classic Chinese home-style dish features delicate cellophane noodles, also known as glass noodles, tossed with vibrant carrots and zucchini. The star of the show is the rich, savory sauce made from yellow bean paste, which adds a deep, fermented umami flavor that coats every strand. The texture is a delightful contrast between the slippery, chewy noodles and the crisp-tender vegetables. It&# 226;€™s a quick, satisfying meal that comes together in under thirty minutes, making it perfect for busy weeknights. The dish is naturally vegan and packed with plant-based protein and fiber, offering a light yet hearty option that feels both comforting and fresh.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 118.6
Dietary: Vegan, Vegetarian
Description
This classic Chinese home-style dish features delicate cellophane noodles, also known as glass noodles, tossed with vibrant carrots and zucchini. The star of the show is the rich, savory sauce made from yellow bean paste, which adds a deep, fermented umami flavor that coats every strand. The texture is a delightful contrast between the slippery, chewy noodles and the crisp-tender vegetables. It&# 226;€™s a quick, satisfying meal that comes together in under thirty minutes, making it perfect for busy weeknights. The dish is naturally vegan and packed with plant-based protein and fiber, offering a light yet hearty option that feels both comforting and fresh.
Ingredients
  • 1 package 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 2x1/4-inch
Directions
  1. 1
    Soak the cellophane noodles in hot water for 10 minutes until softened, then drain and cut into 2-inch lengths.
  2. 2
    In a small bowl, whisk together 3 tablespoons water, yellow bean paste, cornstarch, sugar, and soy sauce until smooth; set aside.
  3. 3
    Heat oil in a wok or large skillet over medium-high heat until shimmering.
  4. 4
    Add carrot strips, finely chopped garlic, and minced ginger; stir-fry for 1 minute until fragrant.
  5. 5
    Add zucchini strips and continue to stir-fry for 2 minutes until vegetables are crisp-tender.
  6. 6
    Add the drained noodles to the wok and pour in the bean paste mixture.
  7. 7
    Toss everything together quickly for 45 seconds until the sauce thickens and coats the noodles evenly.
  8. 8
    Remove from heat and sprinkle with sliced green onions before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 118.6kcal
% Daily Value *
Total Fat 8.9g14%
Saturated Fat 1.4g7%
Cholesterol 4.5mg2%
Sodium 231.7mg10%
Total Carbohydrate 9.1g4%
Dietary Fiber 1.1g5%
Sugars 2.9g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cellophane noodles, glass noodles, yellow bean paste, stir fry, chinese cuisine, vegan dinner, quick meals, vegetable stir fry, carrot, zucchini, garlic, ginger, soy sauce, cornstarch, easy dinner, plant based, asian cooking, wok, weeknight meal, umami
Read it online: https://www.chefs-mate.com/recipe/cellophane-noodles-with-vegetables/