Yield: 1 Servings
|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|
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.