Recipe for Vegetables and Pasta in Seasoned Broth 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 lb Vermicelli
1 tbl Vegetable oil
1 tbl Sesame oil
1/4 cup Sliced scallion
2 tsp Minced fresh ginger
1/2 lb Shiitake mushrooms stems removed,
caps thinly sliced
2 med Carrots cut thin rounds
2 tbl Low sodium soy sauce
2 tbl Rice vinegar
3/4 cup Chicken broth
2 cup Bean sprouts - (loosely packed)
Salt to taste
Crushed red pepper to taste
2 tbl Sliced scallions
Instructions:
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.

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