Southeast Asian Vegetables & Noodles

Name: Southeast Asian Vegetables and Noodles
Yield: 6
Cuisine: Asian
Ingredients: rice vermicelli; chicken broth; mixed vegetables; garlic; ginger root; jalapeño pepper; sherry; salt; sesame oil; scallions, spring or green onions; peanuts, unsalted

Submitted by Sweetiee_14me

YIELD

6 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

OUNCES RICE VERMICELLI
uncooked, broken into 2 inch pieces (1 cup) *

CUP CHICKEN BROTH

PACKAGE MIXED VEGETABLES
1 pound, frozen, mixtures of carrots, green beans, cauliflower or broccoli, sugar snap peas, and red peppers, thawed

TEASPOON GARLIC
minced

TEASPOON GINGER ROOT
grated

TEASPOON JALAPEÑO PEPPER
finely chopped, seeded, or 1/4, teaspoon crushed red pepper flakes

TABLESPOONS SHERRY
dry, or apple juice

TEASPOON SALT

TEASPOONS SESAME OIL

CUP SCALLIONS, SPRING OR GREEN ONIONS
diagonally sliced

CUP PEANUTS, UNSALTED
dry roasted *

Directions

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.