Ingredients:

6 ounces vermicelli, uncooked
1 teaspoon sesame oil
2 cloves of garlic, minced
5 cups chopped bok choy (a Chinese vegetable with a white stalk and dark green leaves)
1 cup low sodium fat free chicken broth
2 tablespoons low sodium soy sauce
1/2 teaspoon dried crushed red pepper
1/2 cup coarsely shredded carrot
1/4 cup chopped green onion
1/2 cup sliced mushrooms
1/2 cup baby corn
Additional low sodium soy sauce

Directions:

Cook pasta according to package. Drain and set aside.

Coat a wok or large nonstick skillet cooking spray and 1 teaspoon sesame oil. Heat at medium-high temp. (375 degrees) until hot.

Stir-fry garlic for 2 minutes.

Add bok choy; stir-fry for 2 minutes.

Add chicken broth, soy sauce and red pepper. Stir fry for 1 minute.

Add carrots, green onions, mushrooms and baby corn. Stir-fry for approximately 2 minutes.

Add cooked pasta; toss gently.

Sprinkle additional soy sauce (you can decide how much) over entire mixture; toss more. Serve and enjoy.