GLASS NOODLES STIR FRY RECIPES

GLASS NOODLE STIR-FRY RECIPE - HOSEA ROSENBERG | FOOD & WINE

Glass Noodle Stir-Fry Recipe - Hosea Rosenberg | Food & Wine image

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.Plus: Top Chef More Fast Asian Recipes

Provided by Hosea Rosenberg

Total Time 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

Four 1 3/4-ounce packages glass (cellophane) noodles
1/4 cup vegetable oil
2 teaspoons Asian sesame oil
6 ounces sugar snap peas, cut into thin matchsticks (about 2 cups)
2 small carrots, cut into thin matchsticks
1 red bell pepper, cut into thin matchsticks
1 small red onion, thinly sliced
1 small yellow squash, cut into thin matchsticks
1 small zucchini, cut into thin matchsticks
4 scallions, thinly sliced
Salt and freshly ground pepper
2 tablespoons rice vinegar
2 tablespoons fresh orange juice

Steps:

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.

GLASS NOODLE STIR-FRY RECIPE - DELISH

Glass Noodle Stir-Fry Recipe - Delish image

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.

Provided by Hosea Rosenberg

Categories vegetarian dinner lunch main dish side dish

Total Time 30 minutes

Prep Time 0S

Cook Time 0S

Yield 6

Number Of Ingredients 13

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

Steps:

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.

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