Cellophane Noodles with Bean Sprouts
A light, quick Chinese dish featuring silky cellophane noodles tossed with crisp bean sprouts. The noodles are cooked until translucent, then briefly stir-fried with the sprouts for a simple yet satisfying meal.
Story
This classic home-style Chinese dish comes together in under 30 minutes. The key is cooking the noodles just right—tender but still snappy, then quickly stir-fried with fresh bean sprouts for texture contrast.
Ingredients
dried cellophane noodles (sweet potato starch noodles)
100 grams
fresh bean sprouts
200 grams
vegetable oil
2 tablespoons
garlic, minced
2 cloves
light soy sauce
1 tablespoon
salt
to taste
sesame oil
1 teaspoon
green onions, sliced
2 stalks
Instructions
1
Prepare the noodles
Bring a pot of water to boil. Add the dried cellophane noodles and cook for about 5-7 minutes until they turn translucent and soft but still slightly firm. Drain and rinse under cold water to stop the cooking. Let drain well.
2
Blanch the bean sprouts
Blanch the bean sprouts in boiling water for about 30 seconds until slightly softened but still crunchy. Immediately transfer to ice water to cool, then drain thoroughly.
3
Stir-fry everything together
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir for 15 seconds until fragrant. Add the drained noodles and bean sprouts, then season with soy sauce and salt. Toss everything together for 2-3 minutes until well combined and heated through.
4
Finish and serve
Remove from heat and drizzle with sesame oil. Garnish with sliced green onions and serve immediately while hot.
