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Spicy Cellophane noodles

Spicy chinese cellophane noodles cookingwiththehamster
Spicy cellophane noodles | © Cookingwiththehamster

Cellophane noodles are light, almost transparent, made with mountain sweet potato starch. They can be combined with different types of sauce and are easy to heat

In the version I propose they are paired with vegetables.


- 1 tablespoon of white sugar

- 1 tablespoon dry red chili pepper

- 1 1/2 tablespoon oyster sauce

- 2 1/2 tablespoons of soy sauce

- 1/2 golden onion

- 1 carrot

- 1 garlic

- 1 piece of fresh ginger

- sliced ​​leek (or 1 sliced ​​spring onion)

- 1 white champignon

- vegetable oil

- 1 serving of cellophane noodles

- 1 whole egg


- Prepare the sauce for the noodles: mix together in a bowl the white caster sugar, the dried red chili pepper, the oyster sauce, the soy sauce. Keep it aside.

- Cut the vegetbles into fairly thin slices (onion, carrot, ginger, leek, mushroom). Keep it aside.

- Mash the garlic.

- In a large wok, heat the vegetable oil over high heat, add the crushed garlic, onion and ginger. Make sizzle.

- Add the carrot and fry it for a couple of minutes, then add the mushroom and fry for about three minutes.

- In a large and deep bowl put the cellophane noodles. Add boiling water until covered and set aside for five minutes.

- In the same pot, add the whole egg, mix immediately with a wooden spoon, so as to make it "scrambled".

- Drain the cellophane noodles and pour them into the wok. Mix well by adding the leek (or spring onion).

- Add the previously prepared sauce, mix well continuing to fry.

- Serve immediately hot.

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