Spicy Cellophane noodles
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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