 |
Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
From Cuisine at Home/Cuisine Tonight Ingredients:
4 ounces rice vermicelli |
1 tablespoon peanut oil |
2 cups broccoli slaw mix |
2 tablespoons low sodium soy sauce |
1 teaspoon chili-garlic sauce |
1 teaspoon light brown sugar |
1/2 cup thinly sliced scallion |
1/2 cup chopped dry roasted peanuts |
Directions:
1. Bring a big pot of water to a boil; add rice vermicelli; cook 3-5 minutes, al dente.
2. Drain vermicelli and rinse under cold water; set aside.
3. Heat oil in a large nonstick skillet over med-high heat until oil begins to shimmer, 2-3 minutes.
4. Add broccoli slaw mix; stir-fry about 3minutes.
5. Combine soy sauce, chili garlic sauce, and brown sugar; add to broccoli in skillet and cook/stir about 1 minute.
6. Add cooked vermicelli; toss to combine; sprinkle with scallions and peanuts on top of rice vermicelli; serve immediately.
|
|