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Vermicelli Lo Mein
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- #61263
An easy Asian-style side dish made with fresh veggies and vermicelli pasta.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1 cup reduced-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
8 ounces vermicelli, uncooked
2 tablespoons peanut or vegetable oil
1 1/2 cup fresh broccoli florets
1 cup diagonally sliced carrots
1 1/2 cup thinly sliced bok choy or celery
1 1/2 cup sliced fresh mushrooms
1 cup thinly sliced sweet red pepper strips
1/2 cup sliced green onion
2 cloves garlic, minced
sesame oil, (optional)
directions
In small bowl, stir together broth, soy sauce and cornstarch; set aside.
Cook pasta according to package directions; drain.
Meanwhile, in large skillet or wok over medium-high heat, heat oil. Add broccoli and carrots; stir-fry 3 minutes. Add bok choy, mushrooms, red pepper, onion and garlic; stir-fry 3 minutes or until tender.
Stir cornstarch mixture into vegetables. Cook, stirring constantly, until mixture thickens. Remove from heat.
Add hot pasta; toss until well blended. Sprinkle with sesame oil, if desired.
added by
superchefster
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Looks delicious, copied the recipe, to try. Thank you. SUPERCCHEFSTER
January 20, 2007
Tasty and easy! You can substitute other veggies if you prefer - we used what was called for in the recipe and it was very good. The sauce was about right -- not too saucy, not too dry and just the right amount of flavor.