Ingredients

• 6 oz cooked Vermicelli
• ½ lb Cooked Shrimp
• 2 tbsp Vegetable Oil
• 4 cloves Garlic, minced/crushed
• 1 ½ tbsp minced fresh Ginger
• 1 tsp dried Chillies
• 2 tbsp low sodium Soy Sauce
• 2 cups Chicken Broth
• 2 tbsp Corn Starch
• 4 tbsp cold Water
• 4 cups of Chopped and Mixed Raw Vegetables – celery, onion, mushrooms, peppers, broccoli florets, snow peas, zucchini etc…
• Chopped Scallions

Method

1. Heat oil in a non-stick pan or wok, and add garlic, ginger, soy sauce and chillies. Heat until light brown
2. Add vegetables and cook on medium heat stirring constantly for aprox. 10 minutes
3. Add chicken broth and bring to a boil
4. Mix water and corn starch together and add to vegetables and broth. Mix thoroughly.
5. Add shrimp, cover and let simmer 2-3 minutes more
6. Pour mixture over cooked warm vermicelli noodles
7. Sprinkle with scallions and serve hot

Although I am a huge fan of Oriental Cuisine, I am not overly fond of rice noodles, so I use regular vermicelli or other thin noodles to make this dish.