Name: Pasta Chinese Style
Ingredients: 4 oz Vermicelli; 1 pt Veg stock; (I used 2 bouillon cubes); 2 Spring; (green?) onions; 1 Red bell pepper; cored, deseeded and finely sliced; 1 Green bell pepper; cored, deseeded and finely sliced; 1 Yellow bell pepper; cored, deseeded and finely sliced; 1/2 Chinese lettuce; shredded; 1/2 ts Sesame oil; 2 tb Soy sauce; (low fat/fatfree type); Salt and ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese		1	Servings

INGREDIENTS

4	oz	Vermicelli
1	pt	Veg stock; (I used 2 bouillon cubes)
2		Spring; (green?) onions
1		Red bell pepper; cored, deseeded and finely sliced
1		Green bell pepper; cored, deseeded and finely sliced
1		Yellow bell pepper; cored, deseeded and finely sliced
1/2		Chinese lettuce; shredded
1/2	ts	Sesame oil
2	tb	Soy sauce; (low fat/fatfree type)
		Salt and ground black pepper

INSTRUCTIONS

SAUCE
I hope this recipe is acceptable as it contains 1/2 teaspoon of sesame
oil(originally called for 1 tspn) if it is not acceptable please accept my
apologies and delete :0)
Cook vermicelli according to pack directions. Bring stock to boil add
onions and peppers and simmer for 2 minutes. Add shredded lettuce with the
sesame oil and soy sauce. Season Mix vermillei with sauce.
Posted to fatfree digest by "M. Olsen" <maralyn.olsen@virgin.net> on Nov
08, 1998, converted by MM_Buster v2.0l.

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