Stir-Fried Cellophane Noodles Recipe

Name: Stir-Fried Cellophane Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 mixed mushrooms, lg. dried Chinese; 4 ounces cellophane noodles; 1 teaspoon ginger, crushed; 3 green onions, diced; 1/2 lb pork, diced; 2 tablespoons oil; 1 1/2 cups chicken broth; 1 chicken bouillon cube; 3 tablespoons soy sauce; 1 1/2 tablespoons vinegar; salt; pepper

Servings: persons

6 mixed mushrooms, lg. dried Chinese
4 ounces cellophane noodles
1 teaspoon ginger, crushed
3 green onions, diced
1/2 lb pork, diced
2 tablespoons oil
1 1/2 cups chicken broth
1 chicken bouillon cube
3 tablespoons soy sauce
1 1/2 tablespoons vinegar
salt
pepper

1
Soak mushrooms in water for 30 minutes; discard tough stocks; cut mushrooms into thin slices.
2
Soak cellophane noodles, in a separate bowl, in hot water for 5 minutes; drain.
3
Slice ginger, green onion, and pork.
4
Heat oil in skillet.
5
Stir fry ginger, pork, and mushrooms for 2 minutes.
6
Add green onions, chicken broth, bouillon cube, and soy sauce.
7
Bring to boil; simmer for 5 minutes.
8
Add noodles, vinegar, salt and pepper.
9
Stir to mix.
10
Simmer another 5 minutes.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 mixed mushrooms, lg. dried Chinese, 4 ounces cellophane noodles, 1 teaspoon ginger, crushed, 3 green onions, diced, and more.

Yes, Stir-Fried Cellophane Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Cellophane Noodles

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