Serves: 4
Total Calories: 342

1 (7-ounce) package uncooked vermicelli
1/2 cup orange juice
1 tablespoon cornstarch
3/4 teaspoon Chinese five-spice powder
1/8 to 1/4 teaspoon , crushed red pepper flake
2 tablespoons soy sauce
2 teaspoons honey or sugar
8 large mushrooms (12 ounces), cut into 1/4-inch-thick slices
1 cup fresh baby carrots, quartered lengthwise
1 medium onion, cut into wedges
1 garlic clove, minced
3 cups small broccoli florets (about 6 ounces)

1. Cook vermicelli to desired doneness as directed on package. Drain cover to keep warm.

2. Meanwhile, in small bowl, combine orange juice, cornstarch, five-spice powder, red pepper flakes, soy sauce and honey blend well. Set aside.

3. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, carrots, onion and garlic cook and stir 4 minutes.

4. Add broccoli cover and cook 2 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Add orange juice mixture cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over cooked vermicelli.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 300 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 550 mg 23% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 6 g 24% * Sugars: 13 g * Protein: 11 g * Vitamin A: 180% * Vitamin C: 90% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 3 1/2 Starch, 1 Vegetable or 3 1/2 Carbohydrate, 1 Vegetable

Nutritional Facts:

Serves: 4
Total Calories: 342
Calories from Fat: 0

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