Thai Vermicelli
1/2 cup chicken broth
3 tablespoons tamari or soy sauce
2 teaspoons ginger puree
3 tablespoons brown sugar
1 tablespoon lime juice
1 teaspoon cornstarch
8 ounces vermicelli noodles
1 tablespoon olive oil
1 small onion, sliced
1 cup cabbage, grated
2 stalks celery, chopped
1 cup broccoli florets
1 small zucchini, halved, seeded and chopped
1/4 cup peanuts, crushed
hot water
- Whisk together chicken broth, soy sauce, ginger, brown sugar, lime juice and cornstarch. Set aside.
- Heat a large skillet or wok over medium-high heat. Add the oil, onion, cabbage and celery and fry until lightly browned, stirring constantly.
- Add the broccoli and fry for another couple of minutes, then add the zucchini and fry until just tender.
- Meanwhile, soak the vermicelli in hot water to soften. Drain the noodles and toss into the pan with the prepared sauce. Plate and garnish with peanuts, if desired.
Makes 4 servings