Asian Vegetables
& Noodles

4 servings

 

• 4 ounces vermicelli, (uncooked)
     broken into 2-inch pieces
• 1 1/4 cups fat-free chicken broth
• 1 16 oz. package frozen vegetables,
     carrots,cauliflower,green beans (thawed)
• 1 teaspoon minced garlic
• 1 teaspoon minced gingeroot
• 1 teaspoon jalapeno, finely chopped,
     seeded (or 1/4 teaspoon crushed
     red pepper flakes)
• 2 tablespoons apple juice
• 1/4 teaspoon salt
• 2 teaspoons sesame oil
  
  
•    GARNISH:
• 1/2 cup sliced green onions
• 1/4 cup unsalted dry roasted peanuts

In a large pot, combine vermicelli and chicken broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer 5 minutes; stirring occasionally.

Add vegetables, garlic, gingerroot, chile, apple juice, salt and oil; stir to combine. Increase heat to medium; cover and cook an additional 8 minutes or until vermicelli is tender and vegetables are crisp-tender, stirring occasionally.

Sprinkle with onions and peanuts

Bon appetit!