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Glass Noodle Stir-Fry

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(61 people have added this recipe to their favorites.)

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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Glass Noodle Stir-Fry

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(61 people have added this recipe to their favorites.)
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Glass Noodle Stir-Fry

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Glass Noodle Stir-Fry

This is delicious with the Sesame Crusted Tuna with Ginger Cream but definitely takes longer than 30 minutes. Unless you are a "top chef" you won't even have everything cut in 30 minutes!

Posted by: ruthie923 on November 15, 2009

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