Recipe: Vermicelli Lo Mein

VERMICELLI LO MEIN

1 cup reduced-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
8 ounces vermicelli, uncooked
2 tablespoons peanut oil (OR 2 tablespoons vegetable oil)
1 1/2 cups fresh broccoli florets
1 cup diagonally sliced carrots
1 1/2 cups thinly sliced bok choy (OR 1 1/2 cups thinly sliced celery)
1 1/2 cups sliced fresh mushrooms (about 4 oz.)
1 cup thinly sliced sweet red pepper strips
1/2 cup sliced green onion
2 cloves garlic, minced
Sesame oil (optional)

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.

Servings: 6
Source: Ragu