2 small bundles bean thread or "cellophane" noodles –4 oz. long pink package, small, dried white bundles
1 c sliced green onions
1 c julienne-cut carrots, 1 c red pepper thin slices, 1 c fresh spinach or chard leaves, shredded
1 T sesame seeds
3 T orange or peach preserves
3 T seasoned rice vinegar
2 T fresh garlic cloves, minced
1 T fresh ginger zest
1 T Asian-style roasted sesame oil
1 T tomato paste
1/2 t paprika
1/2 t Asian hot chili paste or cayenne pepper
1/4 cup water
2 T sesame oil
2 T soy sauce
Extra hot sauce
Salt to taste
*Saucy Shortcut: 1/2 cup Chinese Southern Belle's MY SWEET HOTTIE (MILD) peach ginger dressing substitutes for first 8 sauce ingredients and reduced prep time 10 min.
Prep noodles: pour boiling water over noodles in large bowl; let stand 15 minutes or until chewy tender. While waiting, mix sauce ingredients in small bowl. Drain and rinse noodles with cold water. Drain again.
Heat sesame oil in large skillet or wok, on medium. Add garlic, green onion, stir fry 30 sec, sizzling but not burned. Add vegetables and stir fry another minute, until vegetables are bright colored and greens slightly wilted. Add noodles and sauce. Toss until everything is mixed together, evenly coated with sauce. Garnish with sesame seeds, scallions, cilantro, and serve. Delicious hot or cold!