Glass Noodle Stir-Fry (aka Saifun or Cellophane Noodles)Food and Wine.com
(asian, stir-fry, noodles, vegetables )
Yield: 4 servings
Four 1¾-ounce packages glass (cellophane) noodles
¼ cup vegetable oil
2 tsp Asian sesame oil
6 ounces sugar snap peas, cut into thin match sticks (about 2 cups)
2 small carrots, cut into thin match sticks
1 red bell pepper, cut into thin match sticks
1 small red onion, thinly sliced
1 small yellow squash, cut into thin match sticks
1 small zucchini, cut into thin match sticks
4 scallions, thinly sliced
Salt and freshly ground pepper
2 tablespoons rice vinegar
2 tablespoons fresh orange juice
½ cup roasted cashews (optional)
- 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.
- 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.
- 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.