Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chicken broth
   2      tablespoons   soy sauce
   1 1/2  tablespoons   rice wine
   1      teaspoon      sugar
   1      teaspoon      sesame oil
   1      teaspoon      vegetable oil
   3      tablespoons   scallions -- minced
   1 1/2  tablespoons   ginger root -- minced
   1      tablespoon    garlic -- minced
   1      teaspoon      hot chili paste
   4      ounces        cellophane noodles
   2      tablespoons   scallions (green part) -- minced
                        ---
     3/4  lb            shrimp -- optional
                        - (not in original)
                        - or ground browned turkey -- optional

Preparation:

Cellophane noodles, also called bean threads, are made from mung beans, so this recipe might be suitable for people with wheat allergies. 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.

Nutritional Information:

183 calories, 3.9 g. fat, 20% CFF