Ingredients

Start to finish about 25 minutes

8 ounces vermicelli or thin spaghetti, broken in half
2 tablespoons sesame oil, divided
2 teaspoons bottled or fresh minced ginger root
2 cloves garlic, minced
1/2 teaspoon 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
6-ounce package Canadian bacon slices, cut into strips
2 green onions, cut diagonally into 3/4-inch pieces
1/4 cup chopped cilantro
1/4 cup chopped peanuts or cashews (optional)

Directions

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

Meanwhile, heat remaining 1 tablespoon oil in a large, deep skillet over medium heat. Add ginger root, garlic and pepper flakes; stir-fry 30 seconds. Add bok choy and bell pepper; stir-fry 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 4 shallow bowls; top with cilantro and, if desired, peanuts.

Makes 4 (1 1/2 cup) servings.

Nutrition information per serving: 365 cal., 10 g fat, 23 g pro., 20 mg chol., 1,271 mg sodium, 3 g fiber, 48 g carbo.