Soak the cellophane noodles in hot water (hot tap water is ok) for 20 minutes to soften. Drain and set aside. Combine the first 5 ingredients to make the sauce. Set aside. Heat the vegetable oil in a non-stick pan over medium-high heat. Add the scallions, ginger, garlic, and chili paste. Stir and fry for about 10 seconds, until fragrant. Add the sauce mixture and the cellophane noodles. Bring to a boil, then reduce heat to medium-low. Simmer until almost all of the liquid has evaporated. Serve mmediately, sprinkled with the minced scallion greens. Recipe By : Nina Simonds _China Express_ (adapted) Posted to Digest eat-lf.v096.n175 Date: Thu, 03 Oct 1996 03:28:47 GMT From: email@example.com (Robin Carroll-Mann) NOTES : Per serving: 183 calories, 3.9 g. fat, 20% CFF Diabetic exchanges: 1-1/2 starch, 1/2 fat
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|Serving Size: 1 Serving (156g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 593.2mg||20 %|
|Potassium 51.5mg||1 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 28.3g|
|Protein 1.1g||2 %|
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Calories per serving: 143
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