Cellophane Noodles with Vegetables – Ka-Me Store
This light noodle dish, colorful with baby spinach, julienned carrots and shiitake mushroom, can be served hot or at room temperature. It is seasoned with sesame oil and soy sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kame.com.
Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Grater
- Peeler
- Measuring spoon
- Measuring cup
- Mixing bowl
- Stove
- Spatula
- Plate
Ingredients
- 3 tbsp KA–ME® Stir-Fry Oil
- 2 tbsp soy sauce
- 1 tbsp KA–ME® 100% Pure Sesame Oil
- 1 ounce ginger, peeled and grated
- 1 large garlicclove, peeled and minced
- 1 small onion
- 1 medium to large carrot, shredded
- 8 fresh mushrooms (shiitake or button), stems removed, and caps julienned
- 3 cups baby spinach
- 1 package KA–ME® Bean Threads, soaked in water until pliable
More Like This
Cellophane Noodle Vegetable Stir Fry - Tri-Wellness
lisashanken.com
Cellophane Noodles With Spinach and Beef | Oregonian Recipes
recipes.oregonlive.com
Soba Noodles – Ka-Me Store
kame.com
Spicy Fried Noodles – Ka-Me Store
kame.com
Wide Lo Mein Noodles with Stir Fry Vegetables – Ka-Me Store
kame.com
Skinny Shrimp Stir Fry Noodles – Ka-Me Store
kame.com
Noodles with Vegetables
gigactic.com
Soba Noodles Asian Salad – Ka-Me Store
kame.com