Southeast asian vegetables & noodles Recipe

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Southeast asian vegetables & noodles

Artist:	_	Yield:	4
Categories:	Asian, Noodles, Oriental, Pastas & Noodles, Southeast, Vegetables	Rating:	0
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Ingredients:

4	oz	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	tsp	Minced garlic
1	tsp	Grated gingerroot
1	tsp	Finely chopped seeded
		-jalapeno chile or ?/td>
		-teaspoon crushed
		Red pepper flakes
2	tbsp	Dry sherry or apple juice
1/4	tsp	Salt
2	tsp	Sesame oil
		GARNISH
1/2	cup	Diagonally sliced green
		-onions
1/4	cup	Dry roasted unsalted peanuts

Procedures:

1	Microwave directions: in a 2-quart microwave-safe casserole, combine vermicelli and broth; cover.
2	Microwave on high for 6 minutes, stirring once halfway through cooking.
3	Add vegetables, garlic, gingerroot, chile and sherry; mix well.
4	Cover; microwave on high for 7 to 9 minutes or until vermicelli is tender and vegetables are crisp-tender.
5	Add salt and oil; mix well.
6	Sprinkle with onions and peanuts.
7	Conventional directions: in large skillet, combine vermicelli and 1 ?cups chicken broth.
8	Bring to a boil over medium-high heat.
9	Reduce heat; cover and simmer 5 minutes, stirring occasionally.
10	Add vegetables, garlic, gingerroot, chile, sherry, salt and oil; stir to combine.
11	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.
12	Sprinkle with onions and peanuts