Amount Measure Ingredient -- Preparation Method\r\n -------- ------------ --------------------------------\r\n 2 cups chicken broth\r\n 2 tablespoons soy sauce\r\n 1 1/2 tablespoons rice wine\r\n 1 teaspoon sugar\r\n 1 teaspoon sesame oil\r\n 1 teaspoon vegetable oil\r\n 3 tablespoons scallions -- minced\r\n 1 1/2 tablespoons ginger root -- minced\r\n 1 tablespoon garlic -- minced\r\n 1 teaspoon hot chili paste\r\n 4 ounces cellophane noodles\r\n 2 tablespoons scallions (green part) -- minced\r\n \r\n Soak the cellophane noodles in hot water (hot tap water is ok) for 20 \r\n minutes to soften. Drain and set aside.\r\n \r\n Combine the first 5 ingredients to make the sauce. Set aside.\r\n \r\n Heat the vegetable oil in a non-stick pan over medium-high heat. Add\r\n the scallions, ginger, garlic, and chili paste. Stir and fry for\r\n about 10 seconds, until fragrant. Add the sauce mixture and the\r\n cellophane noodles. Bring to a boil, then reduce heat to medium-low.\r\n Simmer until almost all of the liquid has evaporated. Serve\r\n mmediately, sprinkled with the minced scallion greens.