Ingredients
4pkgglass noodles,(cellophane)
¼cupvegetable oil
2tspAsian sesame oil
6ozsugar snap peas,cut into thin matchsticks
2smallcarrots
1red bell pepper
1smallred onion
1smallyellow squash
1smallzucchini
4scallions
salt and freshly ground pepper
2tbsprice vinegar
2tbspfresh orange juice
Preparation
In a large bowl of hot water, soak the glass noodles until pliable. This will take about 15 minutes. Drain well, shaking off any excess water. Using kitchen scissors, cut the glass noodles into 4-inch lengths.
In a large nonstick skillet, heat the vegetable oil with the sesame oil. Add the snap peas, carrots, red pepper, red onion, yellow squash, zucchini, and scallions and season with salt and pepper.
Stir-fry the vegetables over high heat until lightly browned in spots but still crisp-tender.
Add the soaked glass noodles to the skillet and stir-fry over high heat until softened. Add the rice vinegar and orange juice and continue stir-frying until the glass noodles are translucent.
Transfer the noodle stir-fry to plates and serve hot.
