Vermicelli Lo Mein

Serving Size : 6



1 cup reduced-sodium chicken broth

3 tablespoons low-sodium soy sauce

1 tablespoon cornstarch

8 ounces vermicelli -- uncooked

2 tablespoons peanut oil

OR

2 tablespoons vegetable oil

1 1/2 cups fresh broccoli florets

1 cup diagonally sliced carrots

1 1/2 cups thinly sliced bok choy

OR

1 1/2 cups thinly sliced celery

1 1/2 cups sliced fresh mushrooms -- (about 4 oz.)

1 cup thinly sliced sweet red pepper strips

1/2 cup sliced green onion

2 cloves garlic -- minced

Sesame oil -- (optional)



In small bowl, stir together broth, soy sauce and cornstarch; set aside.

Cook pasta according to package directions; drain. Meanwhile, in large

skillet or wok over medium-high heat, heat oil. Add broccoli and carrots;

stir-fry 3 minutes. Add bok choy, mushrooms, red pepper, onion and garlic;

stir-fry 3 minutes or until tender. Stir cornstarch mixture into

vegetables. Cook, stirring constantly, until mixture thickens; remove from

heat. Add hot pasta; toss until well blended. Sprinkle with sesame oil,

if desired.