Glass Noodle Stir-Fry

Glass Noodle Stir-Fry

from foodandwine.com
Entree
30 min
6 servings
1073 kcal / serving

Made from the starch of vegetables like mung beans, translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hos...

Ingredients

  • four 1 3/4-ounce packages glass (cellophane) noodles
  • ¼ cupvegetable oil
  • 2 teaspoonsasian sesame oil
  • 6 ouncessugar snap peas, cut into thin matchsticks (about 2 cups)
  • 2 smallcarrots, cut into thin matchsticks
  • 1red bell pepper, cut into thin matchsticks
  • 1 smallred onion, thinly sliced
  • 1 smallyellow squash, cut into thin matchsticks
  • 1 smallzucchini, cut into thin matchsticks
  • 4scallions, thinly sliced
  • salt and freshly ground pepper
  • 2 tablespoonsrice vinegar
  • 2 tablespoonsfresh orange juice

Directions

  1. 1

    In a large bowl of hot water, soak the glass noodles until pliable, about 15 minutes. Drain well, shaking off any excess water. Using kitchen scissors, cut the glass noodles into 4-inch lengths.

  2. 2

    In a large nonstick skillet, heat the vegetable oil with the sesame oil. Add the snap peas, carrots, red pepper, red onion, yellow squash, zucchini and scallions and season with salt and pepper. Stir-fry the vegetables over high heat until lightly browned in spots but still crisp-tender, about 3 minutes.

  3. 3

    Add the soaked glass noodles to the skillet and stir-fry over high heat until softened, about 2 minutes. Add the rice vinegar and orange juice and continue stir-frying until the glass noodles are translucent, about 2 minutes. Transfer the noodle stir-fry to plates and serve hot.