Every time I opened my pantry for the last six months, a lonely little package of cellophane noodles caught my eye. There it sat, watching me select other pastas--until today. I missed last week's Presto Pasta, so I wanted to make something for this week, and the cellophane noodles seemed just right. My favorite way to use them is in an Asian cold salad, but I decided to make a quick stir-fry today. And quick it was, taking barely 15 minutes, from start to finish. I used green beans, because I'm harvesting them right now. And I had a small amount of watercress that I tossed in at the last minute. It gave a nice little bite to the whole enterprise. But, this recipe can be made with anything you have on hand, a great way to use odds and ends.
This dish is submitted to Presto Pasta created by the lovely Ruth at Once Upon A Feast. She'll have her Roundup posted tomorrow and you'll find all kinds of fabulous pasta dishes produced by bloggers from around the world.
Cellophane noodles are also called bean threads, and are made from green mung beans. They have a translucent appearance like cellophane, hence the name of the noodles. I bought mine in the Asian section of my grocery store.
Chicken, Green Beans, And Watercress Stir-fry With Cellophane Noodles
(Serves 1 hungry person or 2 people trying to eat sparingly. My advice, double the recipe for more than 2.)
one 3 3/4 ounce package of cellophane noodles
About 1/2 pound meat of your choice, I used chicken (or use sliced mushrooms)
1 small onion thinly sliced
1 cup julienned green beans (or use another vegetable of your choice, sliced thin)
2 Tablespoons oil
1 Tablespoon minced ginger root
1 cup watercress (optional)
2-3 cloves minced garlic
2 Tablespoons soy sauce
2 Tablespoons rice wine or dry sherry
1 teaspoon sugar
1 teaspoon sesame seed oil
Place the noodles in a bowl and cover with hot water, let sit for about 10 minutes, then drain and spray with cold water, then drain again. Cut the noodles into pieces about 2-3 inches long (scissors work best). Mix the soy sauce, sugar, and wine together in a small bowl and set aside.
Slice the meat or mushrooms into thin pieces. Heat the oil in a wok or skillet until very hot. Add the beans, onions, garlic, ginger root, and cook, stirring quickly for about 20 seconds. Add the meat or mushrooms and stir for about 1 or 2 minutes until the meat is cooked. (Slicing it thin will assure you of cooking it very quickly.) Add the soy sauce mix and noodles and cook for 1 minute more. Toss in the watercress and sesame oil, and remove from the heat. Serve in bowls.