Title: Southeast Asian Vegetables and Noodles
Categories: Oriental, Vegetables, Pasta
Yield: 4 Servings

4 oz Uncooked vermicelli, broken
-into 2-inch pieces (1 cup)
1 c Chicken broth
1 pk (1-lb.) Green Giant American
-Mixtures Frozen Carrots,
-Green Beans
And Cauliflower OR Frozen
-Broccoli, Cauliflower,
-Sugar Snap Peas
And Red Peppers, thawed
1 ts Minced garlic
1 ts Grated gingerroot
1 ts Finely chopped seeded
-jalapeno chile or 1/4
-teaspoon crushed
Red pepper flakes
2 tb Dry sherry or apple juice
1/4 ts Salt
2 ts Sesame oil

----------------------------------GARNISH----------------------------------
1/2 c Diagonally sliced green
-onions
1/4 c Dry roasted unsalted peanuts

MICROWAVE DIRECTIONS: In a 2-quart microwave-safe casserole, combine
vermicelli and broth; cover. Microwave on HIGH for 6 minutes, stirring once
halfway through cooking.

Add vegetables, garlic, gingerroot, chile and sherry; mix well. Cover;
microwave on HIGH for 7 to 9 minutes or until vermicelli is tender and
vegetables are crisp-tender. Add salt and oil; mix well. Sprinkle with
onions and peanuts.

CONVENTIONAL DIRECTIONS: In large skillet, combine vermicelli and 1 1/4
cups chicken broth. Bring to a boil over medium-high heat. Reduce heat;
cover and simmer 5 minutes, stirring occasionally.

Add vegetables, garlic, gingerroot, chile, sherry, salt and oil; stir to
combine. Increase heat to medium; cover and cook an additional 7 to 9
minutes or until vermicelli is tender and vegetables are crisp-tender,
stirring occasionally. Sprinkle with onions and peanuts. From:
jewel1@ix.Netcom.Com (Julie Berthdate: 97-01-07 02:50:15 Est

Posted to MM-Recipes Digest V4 #150 by BobbieB1@aol.com on May 30, 1997