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Southeast Asian Vegetables and Noodles















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


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
1 teaspoon ginger root
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 6330% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 202mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 41% Vitamin C 6%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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