Supper Tonight……..was a hit……

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Vermicelli Lo Mein

Serves 6

1 cup chicken broth, canned OR homemade
3 tablespoons low sodium soy sauce
1 tablespoon cornstarch
8 ounces Vermicelli pasta, uncooked
2 tablespoons olive oil
1/2 medium onion, chopped
2 cloves garlic, pressed
1 1/2 cups fresh broccoli florets
2 medium carrots, sliced
1 1/2 cups thinly sliced bok choy
1 1/2 cups sliced fresh mushrooms (about 4 oz.)
1 cup thinly sliced green bell pepper, de-ribbed and seeded
2 green onions, sliced
Sesame oil, (optional, but wonderful in this!)

Prepare pasta according to package directions; drain.

In a small bowl, combine broth, soy sauce and cornstarch; set aside.

Meanwhile, heat olive oil in a large skillet or wok over medium-high heat (but don’t let it smoke). Add onion, broccoli and carrots; stir-fry for about 3 minutes. Add bok choy, mushrooms, bell 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 and serve.

Per serving: 246 Calories; 6g Fat; 7g Protein; 44g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 598mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 1/2 Vegetable; 1 Fat.   WW POINTS = 5