Ingredients

2 C. chicken broth
2 Tbsp. soy sauce
1-1/2 Tbsp. rice wine
1 tsp. sugar
1 tsp. sesame oil
1 tsp. vegetable oil
3 Tbsp. scallions, minced
1-1/2 Tbsp. ginger root, minced
1 Tbsp. garlic, minced
1 tsp. hot chili paste
4 oz. cellophane noodles
2 Tbsp. scallions (green part), minced
3/4 pound shrimp or ground browned turkey (either optional)

Cooking Instructions

Soak cellophane noodles in hot water (hot tap water is fine) for 20 minutes to soften. Drain and set aside. Combine the first 5 ingredients to make the sauce; set aside. Heat vegetable oil in a nonstick pan over medium-high heat. Add scallions, ginger, garlic, and chili paste. Stir and fry for about 10 seconds, until fragrant. Add sauce mixture and cellophane noodles. Bring to a boil; reduce heat to medium-low. Simmer until almost all liquid has evaporated. Serve immediately, sprinkled with minced scallion greens.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)