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.
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NOTES : Per serving: 183 calories, 3.9 g. fat, 20% CFF
Diabetic exchanges: 1-1/2 starch, 1/2 fat
