Glass Noodle Stir-Fry

Name: Glass Noodle Stir-Fry
Total time: 30 min
Yield: 6
Ingredients: 4 package glass (cellophane) noodles; 1/4 c. vegetable oil; 2 tsp. Asian sesame oil; 6 oz. sugar snap peas, cut into thin matchsticks; 2 small carrots; 1 red bell pepper; 1 small red onion; 1 small yellow squash; 1 small zucchini; 4 scallions; Salt and freshly ground pepper; 2 tbsp. rice vinegar; 2 tbsp. fresh orange juice

By Hosea RosenbergPublished: Jun 26, 2009

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Yields:

Total Time:

30 mins

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Made from the starch of vegetables like mung beans, translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables — snap peas, carrots, zucchini, and yellow squash, to name a few — then tossing them with tangy rice vinegar.

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Ingredients

4 package glass (cellophane) noodles
1/4 cup vegetable oil
2 tsp. Asian sesame oil
6 oz. sugar snap peas, cut into thin matchsticks
2 small carrots
1 red bell pepper
1 small red onion
1 small yellow squash
1 small zucchini
4 scallions
Salt and freshly ground pepper
2 Tbsp. rice vinegar
2 Tbsp. fresh orange juice

Directions

1. Step 1In 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. Step 2In 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. Step 3Add 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.