| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Pmonfri1 | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Vermicelli |
| 1 | T | Vegetable oil |
| 1 | T | Sesame oil |
| 1/4 | c | Sliced scallion |
| 2 | t | Minced fresh ginger |
| 1/2 | lb | Shiitake mushrooms, stems |
| removed | ||
| Caps thinly sliced | ||
| 2 | Carrots, cut thin rounds | |
| 2 | T | Low sodium soy sauce |
| 2 | T | Rice vinegar |
| 3/4 | c | Chicken broth |
| 2 | c | Bean sprouts -, loosely |
| packed | ||
| Salt, to taste | ||
| Crushed red pepper, to taste | ||
| 2 | T | Sliced scallions |
| Toasted sesame seeds |
INSTRUCTIONS
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 and 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. Drain pasta and return to pot, off heat. Add vegetables and sauce. Serve immediately. This recipe yields 4 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6530 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-21-1998 Recipe by: Michele Urvater Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 488
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 0mg
Sodium: 661.7mg
Potassium: 1248.5mg
Carbohydrates: 99.6g
Fiber: 9.1g
Sugar: 6.5g
Protein: 14g