1/2 lb Vermicelli
1 tbsp Vegetable oil
1 tbsp Sesame oil
1/4 cup Sliced scallion
2 tsp Minced fresh ginger
1/2 lb Shiitake mushrooms, stems removed, caps thinly sliced
2 medium Sized carrots, cut into thin rounds
2 tbsp Low sodium soy sauce
2 tbsp Rice vinegar
3/4 cup Chicken broth
2 cup Bean sprouts, loosely packed
Salt
Crushed red pepper
2 tbsp Sliced scallions
Toasted sesame seeds
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Cook pasta in boiling salted water until tender but still firm to the bite, about 6 minutes.
Heat sesame and vegetable oils in large skillet. Add scallion and ginger and saute a few seconds. Add mushrooms and carrots saute just to coat with oil. Add soy sauce, vinegar and chicken broth. Reduce heat to medium, cover and simmer until carrots are tender, about 4 minutes.
Add bean sprouts and simmer, uncovered until heated through, about a minute. Season to taste with salt and crushed red pepper.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6530
Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on Feb 12, 1997.
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