Best Cellophane Noodles In Cardamom Saffron Syrup Recipes

STIR-FRIED CELLOPHANE NOODLES

Steps:

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

CHICKEN CELLOPHANE NOODLES SOUP

Steps:

• Soak the cellophane noodles in warm water for 10 minutes, then drain and cut into 3-inch lengths.
• Bring the 2 quarts water to a boil and drop in the chicken necks, legs, and giblets. Boil for 7 minutes, then remove giblets; slice and reserve them for use later. Continue cooking the broth for another 15 minutes, then strain, discarding the necks. Remove and shred all meat from legs and thighs. Add the fish sauce, salt, sprinkle with black pepper. Just before serving, bring the soup to a boil and add the cellophane noodles.
• To serve, remove the noodles from the soup and use to fill individual bowls half full. Sprinkle on some shredded chicken, giblets, and chopped scallion, and coriander.
• Pour boiling broth over all, sprinkle on some black pepper, and serve.

THAI CURRY CELLOPHANE NOODLES

Steps:

• Cook the noodles according to package directions. Drain and rinse under cold water.
• Combine the cornstarch and coconut milk in a bowl and set aside.
• Heat the oil in a wok or large saute pan over medium heat. Add the onions and saute until softened, 2 to 3 minutes. Add the red bell pepper, garlic, ginger, scallions, salt and curry powder and saute until starting to soften, another 2 to 3 minutes. Add the shrimp and cook until cooked through and pink, 3 to 4 minutes, continuously stirring.
• Create a well in the center of the wok or pan, pour in the coconut mixture, lime juice and cilantro and heat until the mixture starts to thicken up, about 30 seconds. Then, stir to coat all the ingredients. Add the drained noodles and stir until the noodles are coated with the sauce and heated through, about another minute. Serve.

CELLOPHANE NOODLES WITH PEANUT SAUCE

Steps:

• Place a medium pot of water on the stove to boil.
• Once the water boils, add the bean threads and carrots. Boil for one minute and then let stand for 10 minutes until the threads are transparent.
• While the bean threads are cooking, make the sauce.
• Combine the water, soy sauce, peanut butter, brown sugar, rice vinegar, ginger, oil, red pepper flakes, five-spice powder and garlic powder in a medium bowl and whisk.
• Drain bean threads and carrots and toss with the sauce.

CELLOPHANE NOODLES IN CARDAMOM-SAFFRON SYRUP

Steps:

• 1. In a small saucepan, mix together the arrowroot (or cornstarch) and 2 cups water, and cook over medium heat, stirring constantly, about 15 minutes. As it cooks, the mixture will bubble lightly andthicken considerably, then thin down and take on a gelatinous, translucent blue appearance Remove from the heat.2. Fill a large bowl with ice cold water. Pour the batter into the vermicelli press, fitted with a perforated disc with holes of about 0.1 inches. Working about 12 inches directly above the bowl of water, turn the handle of the vermicelli press. The batter will pass through the holes and the long noodles will firm up when they come in contact with the water. Keep turning the press until all the batter is used. Drain the noodles and transfer to a serving bowl.3. In a small-saucepan, mix the remaining 1/2 cup water and the sugar and., cook over high heat until thick, about 3 minutes. Cool and add to the noodles. Mix in the screw-pine or rose essence, cardamom seeds, and saffron threads and refrigerate at least 1 hour to blend the flavors.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.