Yield: 4 servings, 11/2 cups each. 8 oz. vermicelli or thin spaghetti, broken in half 2 Tbsp. sesame oil, divided 2 tsp. bottled or fresh minced gingerroot 2 cloves garlic, minced 1/2 tsp. crushed red pepper flakes 2 cups sliced bok choy or Swiss chard 1 red bell pepper, cut into short, thin strips 1 cup reduced sodium chicken broth 1/4 cup reduced sodium soy sauce 1 6-oz. package Jones Canadian Bacon slices, cut into strips 2 green onions, cut diagonally into 3/4" pieces 1/4 cup chopped ...

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