YIELD: 12 servings
24 ounce vermicelli or thin spaghetti, broken in half
6 Tbsps. sesame oil, divided
2 Tbsps. bottled or fresh minced ginger root
2 Tbsps. cloves garlic, minced
1½ tsp. crushed red pepper flakes
1½ qt. sliced bok choy or Swiss chard
3 cups red bell pepper, cut into short, thin strips
3 cups reduced sodium chicken broth
3 cups reduced sodium soy sauce
1 quart Jones Double Cherrywood Smoked Canadian Bacon, cut into strips
1½ cup green onions, cut diagonally into ¾" pieces
¾ cup cilantro, chopped
to taste, peanuts or cashews, chopped (optional)
1. Cook vermicelli according to package directions; drain and toss with 3 Tbsps. of the oil and set aside.
2. Meanwhile, heat remaining 3 Tbsps. oil in a large saute pan or wok over medium heat. Add gingerroot, garlic and pepper flakes; stir fry 30 seconds. Add bok choy and bell pepper; stir fry 4 minutes. Add broth and soy sauce; bring to a simmer. Add Canadian bacon and green onions; simmer until vegetables are tender, about 2 minutes.
3. Stir in vermicelli; heat through. Portion 1½ cups (9 oz.) into shallow bowls; top each with 1 Tbsp. cilantro and, if desired, peanuts.
Recipe and Photo: Jones Dairy Farm
