Ingredients

1/2 lb vermicelli
1 tablespoon vegetable oil
1 tablespoon sesame oil
1/4 cup sliced scallion
2 teaspoon minced fresh ginger
1/2 lb shiitake mushrooms, stems removed,; caps thinly sliced
2 medium sized carrots, cut into thin rounds
2 tablespoon low sodium soy sauce
2 tablespoon rice vinegar
3/4 cup chicken broth
2 cup bean sprouts, loosely packed
1 salt
1 crushed red pepper
2 tablespoon sliced scallions
1 toasted sesame seeds

Procedure

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 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.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6530
pasta,dishes