Vegan Cellophane Noodles with Scallions and Chow Sauce Recipe

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The Recipe for Delicious and Easy Cellophane Noodles with Scallions and Chow Sauce You can add any variety of vegetables or tofu to this basic Chinese recipe. simply stir-fry them along with the scallions and garlic, increasing the cooking time a minute or two. Frozen vegetables (broccoli is a good choice) can be cooked separately and tossed in at the end. For extra protein, add a garnish of chopped peanuts, almonds, or cashews.

Serves: 2 main-dish or 4 side-dish servings

Ingredients:

  • 1 (3.75-ounce) package cellophane noodles or mung bean threads 1 tablespoon peanut oil
  • 2 to 4 scallions, white and green parts, thinly sliced
  • 1 to 2 large cloves garlic, finely chopped
  • Chow Sauce

Directions:

  1. In a large pot of boiling water, cook the noodles 30 seconds.
  2. Drain and rinse briefly under cold running water.
  3. Using your fingers, tear the noodles into 4-inch-long clumps and set aside. In a wok or large nonstick skillet, heat the peanut oil over medium-high heat.
  4. Add the scallions and garlic and cook, stirring constantly, until softened and fragrant, 1 to 2 minutes.
  5. Reduce the heat to medium and add the noodles and Chow Sauce; cook, tossing and stirring constantly 2 minutes.
  6. Serve at once.

Per serving:

  • Calories 301
  • Protein 2g
  • Total Fat 7g
  • Sat. Fat 1g
  • Cholesterol 0mg
  • Dietary Fiber 3g
  • Carbohydrate 54g
  • Sodium 610mg

What is a vegan diet and how to prepare meals that are vegan and delicious is the main purpose of our website AVeganRecipe.com

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