Spicy Cellophane Noodles
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)