Vegetables And Pasta In Seasoned Broth

Recipe Ingredients

1/2 lb	227g / 8oz	Vermicelli
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Sesame oil
1/4 cup	59ml	Sliced scallion
2 teaspoons	10ml	Minced fresh ginger
1/2 lb	227g / 8oz	Shiitake mushrooms - stems removed,
		Caps thinly sliced
2		Carrots - cut thin rounds (medium)
2 tablespoons	30ml	Low sodium soy sauce
2 tablespoons	30ml	Rice vinegar
3/4 cup	177ml	Chicken broth
2 cups	320g / 11oz	Bean sprouts - (loosely packed)
		Salt - to taste
		Crushed red pepper - to taste
2 tablespoons	30ml	Sliced scallions
		Toasted sesame seeds

Recipe Instructions

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 and 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.

Drain pasta and return to pot, off heat. Add vegetables and sauce. Serve immediately.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6530 broadcast 06-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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