Asian Garden Noodles
Servings 2-3

8 ounces uncooked vermicelli
4 1/2 teaspoons cornstrach
1/4 teaspoon white pepper
1 cup 1/3-less salt chicken broth
3 tablespoons lite soy sauce
3/4 teaspoon distilled white vinegar
1 pound fresh broccoli, trimmed
2 tablespoons vegetable oil
1 teaspoon minced fresh ginger root
2 medium carrots, cut diagonally into thin slices
1 medium onion, thinly sliced
1 tablespoon water
1/4 pound fresh mushrooms, cut into quarters

Cook vermicelli according to package directions, omitting salt; drain and keep warm. Meanwhile, combine cornstarch, pepper, chicken broth, lite soy sauce and vinegar in small bowl; set aside. Remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices. Heat oil in hot wok or large skillet over high heat. Add ginger; stir-fry 10 seconds. Add broccoli, carrots and onion; sprinkle with water. Stir-fry 5 minutes. Add mushrooms; stir-fry 30 seconds longer. Add lite soy sauce mixture; cook and stir until sauce boils and thickens. Serve vegetables and sauce over vermicelli.