Cellophane noodles are usually used in stir-fry as the noodles do not have much flavor in them. Another important factor is they tend to pick up the taste of other ingredients and absorb the sauce very well. Thus, creating a flavorful stir-fry.
They are widely used in Chinese, Thai and other Asian cuisines. Other than in stir-fries, the noodles are also used in broths, spring rolls and salads etc.
But I've read from the Net that cellophane noodles are quite high in carbohydrates and doesn't have a lot of nutritional value. Yet another sinful indulgence.
Ingredients
50g of cellophane noodles
25g of carrots (cut into thin strips)
75g of cabbage (cut into strips)
2 Chinese mushrooms (pre-soaked and sliced)
50g of chicken (sliced)
1 egg (beaten)
2 tablespoons of oyster sauce
2 teaspoons of sugar
1/2 teaspoon of sesame oil
1 tablespoon of sambal belacan chili
100ml of water
Preparation
In a bowl, soak the cellophane noodles with tap water.
Drain away the water when the noodles are softened and set aside.
Fry the beaten egg and remove from heat when cooked.
Cut the omelette into strips and set aside.
Stir fry the carrots, mushrooms, chicken and cabbage in the oiled pan.
Add in oyster sauce, sugar, sesame oil, belacan chili and 100ml of water.
Stir and mix well.
Return omelette strips and cellophane noodles into the pan.
Turn heat off and toss until all ingredients are well coated with the sauce.
Garnish with sliced red chili. (optional)
Serve immediately.
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