Southeast Asian Vegetables & Noodles
Yield
6 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
rice vermicelli
uncooked, broken into 2 inch pieces (1 cup) |
* |
| 1 | cup |
chicken broth
|
|
| 1 | package |
mixed vegetables
1 pound, frozen, mixtures of carrots, green beans, cauliflower or broccoli, sugar snap peas, and red peppers, thawed |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
ginger root
grated |
|
| 1 | teaspoon |
jalapeño pepper
finely chopped, seeded, or 1/4, teaspoon crushed red pepper flakes |
|
| 2 | tablespoons |
sherry
dry, or apple juice |
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
sesame oil
|
|
| ½ | cup |
scallions, spring or green onions
diagonally sliced |
|
| ¼ | cup |
peanuts, unsalted
dry roasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
rice vermicelli
uncooked, broken into 2 inch pieces (1 cup) |
* |
| 237 | ml |
chicken broth
|
|
| 1 | package |
mixed vegetables
1 pound, frozen, mixtures of carrots, green beans, cauliflower or broccoli, sugar snap peas, and red peppers, thawed |
|
| 5 | ml |
garlic
minced |
|
| 5 | ml |
ginger root
grated |
|
| 5 | ml |
jalapeño pepper
finely chopped, seeded, or 1/4, teaspoon crushed red pepper flakes |
|
| 3E+1 | ml |
sherry
dry, or apple juice |
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
sesame oil
|
|
| 118 | ml |
scallions, spring or green onions
diagonally sliced |
|
| 59 | ml |
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.
