Hoisin-Flavored Cellophane Noodles
If you are using low-sodium chicken broth, feel free to add salt or a salt substitute for extra flavor.
INGREDIENTS | SERVES 2 to 4
- 1 bundle (about 3½ ounces) cellophane noodles
- ½ cup chicken broth
- 2 tablespoons hoisin sauce
- ¼–½ teaspoon chile paste
- 2 tablespoons vegetable or peanut oil
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- 2 green onions, cut into 1-inch pieces
- 6 ounces fresh portobello mushrooms, cubed
- 1 red bell pepper, seeded and cubed
- ⅛ teaspoon freshly ground white pepper, or to taste
Soak the rice noodles in a bowl filled with hot water until they are softened (15 to 20 minutes). Drain the noodles thoroughly, lay them out horizontally on a cutting board, and cut crosswise into thirds.
In a small bowl, combine the chicken broth, hoisin sauce, and chile paste. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic, ginger, and green onions. Stir-fry for 10 seconds, then add the mushrooms. Stir-fry for a minute, then add the red bell pepper. Stir-fry for another minute or until the mushrooms have darkened and the red bell pepper is tender but still crisp.
Add the noodles into the wok or skillet. Stir-fry briefly, then add the sauce. Bring to a boil, and stir-fry for another 1 to 2 minutes, until everything is heated through. Stir in the freshly ground white pepper. Serve hot.
Cellophane Noodles
Made from mung bean flour, cellophane noodles are also called bean thread noodles and slippery noodles, due to their transparent appearance and slippery texture. Like rice vermicelli, mung bean noodles are very absorbent. Always soften the noodles in hot water for 15 to 20 minutes before cooking; otherwise, the noodles will quickly absorb most of the liquid in the dish.
