Chinese Vegetables And Noodles
|Green onions||1⁄2 Cup (8 tbs), sliced|
|Mushrooms||1⁄2 Pound, sliced|
|Canned water chestnuts||4 Ounce, rinsed, drained and sliced (Half 8 Ounce Small Can)|
|Bamboo shoots||1⁄2 Can (5 oz), drained, rinsed and sliced|
|Minced ginger||1 1⁄2 Teaspoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Spinach||1 Pound, chopped|
|Chinese cabbage||1 1⁄2 Pound, chopped|
|Instant vegetable broth||3 4⁄5 Ounce, mixed in 0.5 cup water (One 3.8 Ounce Envelope)|
|Vermicelli noodles||1⁄2 Pound, cooked according to package directions|
|Sesame seeds||2 Tablespoon|
Combine green onions, mushrooms, water chestnuts, bamboo shoots, ginger and 1/4 cup soy sauce in a 4 quart saucepan; cook, uncovered, for 5 to 10 minutes.
Add cabbage and spinach to saucepan; cover and steam for 2 minutes.
Combine 1/4 cup soy sauce, cornstarch and broth.
Add to vegetables and cook over high heat until thickened, about 2 min.
Add cooked noodles to vegetables; mix well.
Sprinkle with sesame seeds.