RH Staff

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 cilantro
1/4 cup chopped peanuts or cashews, optional

Cook vermicelli according to package directions; drain and toss with 1 Tbsp. of the oil and set aside.

Meanwhile, heat remaining 1 Tbsp. oil in large, deep skillet over medium heat. Add gingerroot, garlic and pepper flakes; stir-fry for 30 seconds. Add bok choy and bell pepper; stir-fry for 2 minutes. Add broth and soy sauce; bring to a simmer. Add green onions; simmer until vegetables are tender, about 2 minutes. Stir in vermicelli and Canadian bacon; heat through. Transfer to four shallow bowls; top with cilantro and, if desired, peanuts or cashews.

JONES DAIRY FARM