Spicy Ginger Noodles with Seasonal Chopped Vegetables

Recipe By Chef Minnie Howell of Min Howell Catering

Ingredients:

1 cup of chicken broth

1 tsp. chili oil

2 tbs soy sauce

1 tsp. cornstarch

2 tbs. rice wine vinegar

2 tbs minced ginger

4 garlic cloves, pressed

1 tbs vegetable oil

1 bunch scallions sliced

1 - 2 cups additional chopped vegetables (chop very fine)

Mix of cabbage, celery, peppers, carrots, broccoli (or whatever you enjoy)

8 oz Vermicelli or Angel Hair pasta cooked according to package directions

1) Combine chicken broth, chili oil, soy sauce, cornstarch, and vinegar in a bowl; set aside.

2) Cook ginger and garlic in a large skillet in vegetable oil over medium heat until fragrant 1 minute. Remove from skillet

3) Add all other veggies except scallions

4) Add noodles and chicken broth mixture; cook, stirring, until sauce is thickened 2 minutes, add scallions

Serve