Southeast asian vegetables & noodles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Uncooked vermicelli, broken into 2-inch pieces (1 cup) |
| 1 | cup | Chicken broth |
| 1 | pack | (1-lb.) Green Giant American Mixtures Frozen Carrots, Green Beans |
| And Cauliflower OR Frozen Broccoli, Cauliflower, Sugar Snap Peas | ||
| And Red Peppers, thawed | ||
| 1 | teaspoon | Minced garlic |
| 1 | teaspoon | Grated gingerroot |
| 1 | teaspoon | Finely chopped seeded jalapeno chile or 1/4 teaspoon crushed |
| Red pepper flakes | ||
| 2 | tablespoons | Dry sherry or apple juice |
| ¼ | teaspoon | Salt |
| 2 | teaspoons | Sesame oil |
| ½ | cup | Diagonally sliced green onions |
| ¼ | cup | Dry roasted unsalted peanuts |
Directions
GARNISH
MICROWAVE DIRECTIONS: In a 2-quart microwave-safe casserole, combine vermicelli and broth; cover. Microwave on HIGH for 6 minutes, stirring once halfway through cooking.
Add vegetables, garlic, gingerroot, chile and sherry; mix well. Cover; microwave on HIGH for 7 to 9 minutes or until vermicelli is tender and vegetables are crisp-tender. Add salt and oil; mix well. Sprinkle with onions and peanuts.
CONVENTIONAL DIRECTIONS: In large skillet, combine vermicelli and 1¼ cups chicken broth. Bring to a boil over medium-high heat. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
Add vegetables, garlic, gingerroot, chile, sherry, salt and oil; stir to combine. Increase heat to medium; cover and cook an additional 7 to 9 minutes or until vermicelli is tender and vegetables are crisp-tender, stirring occasionally. Sprinkle with onions and peanuts.