pasta chinese style
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Vermicelli |
| 1 pint | Veg stock; (I used 2 bouillon cubes) |
| 2 | Spring; (green?) onions |
| 1 | Red bell pepper; cored, deseeded and finely sliced |
| 1 | Green bell pepper; cored, deseeded and finely sliced |
| 1 | Yellow bell pepper; cored, deseeded and finely sliced |
| ½ | Chinese lettuce; shredded |
| ½ teaspoon | Sesame oil |
| 2 tablespoons | Soy sauce; (low fat/fatfree type) |
| Salt and ground black pepper |
SAUCE
I hope this recipe is acceptable as it contains ½ teaspoon of sesame oil(originally called for 1 tspn) if it is not acceptable please accept my apologies and delete :0)
Cook vermicelli according to pack directions. Bring stock to boil add onions and peppers and simmer for 2 minutes. Add shredded lettuce with the sesame oil and soy sauce. Season Mix vermillei with sauce.
Posted to fatfree digest by "M. Olsen" <maralyn.olsen@...> on Nov 08, 1998, converted by MM_Buster v2.0l.
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