Type what you have

Ingredients

• ✓ cellophane noodle
• chicken broth
• ginger root
• garlic
• zucchini
• chicken
• spinach

Instructions

1. 1 Bring chicken broth, ginger, and garlic to a boil in a large saucepan. Reduce the heat to medium and cook for 10 minutes. Add zucchini and cook until tender, about 10 minutes more.
2. 2 Stir in cooked chicken and cellophane noodles. Cook until chicken is hot and noodles are soft and transparent, about 3 minutes. Add spinach and stir until wilted.

By miskyn

Ingredients

• ✓ cellophane noodle
• coconut oil
• bok choy
• garlic
• ginger
• carrot
• five-spice powder
• cumin
• vegetable broth
• bean sprout
• scallion

Instructions

1. 1 Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
2. 2 Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

By JillyEnFuego

Ingredients

• ✓ cellophane noodle
• water
• sesame oil
• shallot
• garlic
• chicken breast
• carrot
• red bell pepper
• zucchini
• portobello mushroom
• fish sauce
• oyster sauce
• coconut amino
• lime juice
• green onion

Instructions

1. 1 Bring water to a boil. Add glass noodles and cook until transparent, 3 to 6 minutes.
2. 2 Warm sesame oil in a wok or large nonstick skillet over high heat. Add shallot and stir-fry until slightly softened, about 30 seconds. Add garlic and continue to stir-fry until the shallot begins to color, about 2 minutes. Add chicken; cook and stir until opaque, 1 to 2 minutes. Add carrot and bell pepper; stir-fry for 4 minutes. Add zucchini and mushrooms; stir fry for 3 minutes more.
3. 3 Push the contents of the wok to one side. Pour fish sauce, oyster sauce, and coconut aminos into the other side and wait until bubbling. Add cooked noodles. Quickly stir and toss to combine noodles, sauce, and chicken mixture. Sprinkle with lime juice and garnish with the green onions.

By thedailygourmet

Ingredients

• ✓ cellophane noodle
• peanut
• romaine lettuce
• cucumber
• carrot
• mung bean sprout
• cilantro
• mint leaves
• green onion
• soy sauce
• wasabi paste

Instructions

1. 1 Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.
2. 2 Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.
3. 3 Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.

By LEXY821

Ingredients

• ✓ cellophane noodle
• cabbage
• onion
• bell pepper
• carrot
• garlic
• salt
• black pepper
• olive oil
• firm tofu
• scallion
• sesame oil
• all-purpose flour
• beet juice
• egg
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.
2. 2 Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.
3. 3 Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.
4. 4 Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.
5. 5 Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.
6. 6 Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or, thin enough that it's see-through, but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.
7. 7 Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.
8. 8 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.

By DakotaKim

Ingredients

• ✓ cellophane noodle
• soy sauce
• rice wine
• oyster sauce
• corn syrup
• sugar
• sesame oil
• garlic
• black pepper
• chicken
• potato
• carrot
• onion
• red chile pepper
• green onion

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
2. 2 Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
3. 3 Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
4. 4 Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.

By KFoodaddict

Ingredients

• ✓ cellophane noodle
• egg
• vegetable oil
• onion
• zucchini
• tofu
• garlic
• thai chile
• fish sauce
• lime juice
• sugar
• salt
• water
• lettuce

Instructions

1. 1 Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
2. 2 Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
3. 3 With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
4. 4 Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
5. 5 In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

By SUMMER530

Ingredients

• ✓ cellophane noodle
• sesame seed
• green onion
• red chile pepper
• carrot
• onion
• potato
• water
• butter
• chicken thigh
• ginger
• black pepper
• sesame oil
• garlic
• brown sugar
• cooking wine
• soy sauce

Instructions

1. 1 Combine soy sauce, cooking wine, brown sugar, garlic, sesame oil, black pepper, and ginger for sauce in a bowl; set aside.
2. 2 Bring a large pot with salted water to a boil. Add chicken thighs to the boiling water and cook for 1 minute. Remove from heat, drain water, and set chicken aside.
3. 3 Melt butter in a large skillet over medium-high heat. Place chicken thighs, skin-side down, in the melted butter. Pour reserved sauce and 2 1/2 cups water over top. Cover and bring to a boil over high heat. Reduce heat slightly once it starts boiling, remove lid, and flip chicken. Allow to cook for 15 minutes, turning chicken again halfway through.
4. 4 Meanwhile, soak cellophane noodles in a bowl of hot water for 10 minutes. Strain and set noodles aside.
5. 5 Add potato, onion, carrots, and chile pepper to the skillet. Cook until all ingredients are almost cooked through, about 10 minutes, stirring everything after 5 minutes and flipping chicken again. Reduce heat to medium-low and cook until sauce has desired consistency, 5 to 15 minutes. Keep stirring the sauce and turning the chicken every 2 minutes so it doesn't burn. At the final flip, make sure the chicken is skin-side up.
6. 6 Once sauce is almost the desired consistency, mix in drained noodles and green onion. Make sure the chicken is on top of all the ingredients. Cook for 3 more minutes and then turn off the heat. Mix once more and sprinkle with sesame seeds. Remove from heat and allow to sit for 5 minutes before serving.

By TheElusivePastry

Ingredients

• ✓ cellophane noodle
• black pepper
• salt
• sugar
• soy sauce
• spinach
• napa cabbage
• bamboo shoot
• carrot
• vegetable oil
• beef top sirloin
• black pepper
• sugar
• sesame seed
• garlic
• green onion
• sesame oil
• soy sauce

Instructions

1. 1 In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
2. 2 Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

By Chris J

Ingredients

• ✓ cellophane noodle
• black moss
• salt
• goji berry
• black fungus
• snow pea
• napa cabbage
• carrot
• shiitake mushroom
• red date
• lily flower
• ginkgo nut
• lotus root
• tofu
• ginger
• vegetable oil
• black pepper
• white sugar
• sesame oil
• cornstarch
• salt
• mushroom seasoning
• vegetarian mushroom oyster sauce
• fermented bean curd
• water

Instructions

1. 1 Mix water, fermented tofu blocks, oyster sauce, mushroom seasoning, 1/2 teaspoon salt, cornstarch, sesame oil, white sugar, and pepper together in a bowl until fermented tofu has dissolved.
2. 2 Cook vegetable oil and ginger in a skillet over medium heat for 30 seconds. Add tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot. Cook until golden brown, about 5 minutes. Add cabbage, snow peas, black fungus, noodles, goji berries, and salt. Cook for another 3 minutes. Add moss and fermented tofu mixture; bring to a boil. Remove from heat and transfer to a serving dish.

By VeggieCravings