Chinese Cellophane Noodles
Also known as Chinese vermicelli, it is used in many Asian dishes. It typically comes in dried bricks, about 11 ounces worth, and can be purchased in Asian markets and upscale grocery stores. The noodles are very thin and are snow white. When cooked, they become see-through and are very slippery. It's like eating worms, only in a good way.
1 pkg. cellophane noodles
6+ cloves of garlic
1 tablespoon grated gingerroot
1/4 cup soy sauce
1/4 teaspoon dark sesame oil
First, soak the noodles in a bowl of warm water for about 10 minutes until they soften. Meanwhile, bring a pot of water to a boil.
While waiting for the water to boil, finely chop at least 6 cloves of peeled garlic and grate about a tablespoon's worth of peeled ginger root. Saute in a small skillet in a little olive oil for just a minute until lightly golden. Pour in soy sauce and heat through. Set aside.
Transfer soaked noodles to boiling water and boil 3 - 4 minutes, or until tender. Drain and return to pot. Add soy mixture and dark sesame oil and toss well. Season to taste. Serves 4 - 6.
Hint: Great alongside Chinese barbecued ribs.