Recipe - Vegetables And Pasta In Seasoned Broth

One half pound Vermicelli
1 tablespoon Vegetable oil
1 tablespoon Sesame oil
One fourth cup Sliced scallion
2 teaspoon Minced fresh ginger
One half pound Shiitake mushrooms; stems
removed,
Caps thinly cut or sliced up
2 md Carrots; cut thin rounds
2 tablespoon Low sodium soy sauce
2 tablespoon Rice vinegar
Three fourths cup Chicken broth
2 cup Bean sprouts ; (loosely
packed)
Salt; to taste
Crushed red pepper; to taste
2 tablespoon Sliced scallions
Toasted sesame seeds

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