Instructions: ** Chinese cellophane noodles are, as their name implies, nearly translucent. Yellow bean paste is available in Chinese groceries and specialty shops.

1 pkg (3 3/4 oz) cellophane noodles

Cover noodles with hot water. Let stand 10 minutes. Drain. Cut into 2-inch lengths. Mix 3 tablespoons water, bean paste, cornstarch, sugar and soy sauce. Reserve. Heat oil in wok or 10-inch skillet until hot. Add carrot, garlic and ginger root. Stir-fry 1 minute. Add zucchini. Stir-fry 2 minutes. Add noodles and bean paste mixture. Stir-fry 45 seconds. Sprinkle with green onion.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.