Little Miss on her 4th bowl of "more noodles."
This one, especially the noodles, was a huge hit at lunch today.
1 package (3 3/4 oz) cellophane noodles
3 green onions
1 Tbs vegetable oil
1 package (16 oz) frozen mixed vegetables (such as cauliflower, broccoli, and carrots)
1 cup vegetable broth (I used seafood broth)
8 oz cooked frozen baby shrimp
1 Tbsp gluten-free soy sauce
2 tsp dark sesame oil
1/4 tsp black pepper
1 Place noodles in large bowl. Cover with boiling water; let soak 10-15 minutes or just until softened. Drain noodles. Cut noodles into 5-6 inch pieces; set aside. Cut green onion into 1 inch pieces.
2 Heat wok or large skillet over high heat about 1 minute or until hot. Drizzle vegetable oil into wok; heat 30 seconds. Add green onions; stir-fry 1 minute. Add mixed vegetables; stir-fry 2 minutes. Add broth; bring to a boil. Reduce heat to low; cover and cook 5 minutes or until vegetables are crisp-tender.
3 Add shrimp to wok; cook just until thawed. Stir in noodles, soy sauce, sesame oil and pepper; stir-fry until heated through.
1 cup of broth is A LOT of broth. It made it sort of like fishing for noodles and veggies. I would aim for, maybe, 1/2 a cup next time.