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Title: Southeast Asian Vegetables & Noodles
Categories: Oriental Vegetable Pasta
Yield: 4 Servings
4 | oz | Uncooked vermicelli, broken into 2-inch pieces (1 cup) |
1 | c | Chicken broth |
1 | pk | (1-lb.) Green Giant American Mixtures Frozen Carrots, Green |
And Cauliflower OR Frozen Broccoli, Cauliflower, Sugar Snap | ||
And Red Peppers, thawed | ||
1 | ts | Minced garlic |
1 | ts | Grated gingerroot |
1 | ts | Finely chopped seeded jalapeno chile or 1/4 teaspoon crushed |
Red pepper flakes | ||
2 | tb | Dry sherry or apple juice |
1/4 | ts | Salt |
2 | ts | Sesame oil |
GARNISH | ||
1/2 | c | Diagonally sliced green onions |
1/4 | c | Dry roasted unsalted peanuts |
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 1 1/4 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. From: jewel1@ix.Netcom.Com (Julie Berthdate: 97-01-07 02:50:15 Est By on
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