Why I Love This Recipe
I was looking for a recipe for some Thai food that wouldn't be too spicy when I came across this one in an old church cookbook. I adapted it to our needs to take all of the spicy heat out, but you can add 1/4 tsp of crushed red pepper if desired.
Ingredients You'll Need
1- 7oz. package vermicelli
1/4 cup oil
1/2 lb. fresh mushrooms, sliced
1 bunch green onions, chopped
1 medium carrots, shredded
1/4 cup Kikkomen soy sauce
1/2 teaspoon sugar
Cook vermicelli according to package directions. Rinse with hot water and drain.
In medium hot oil, saute carrots, mushrooms and green onions, mix in noodles.
Add soy sauce, sugar and red pepper, if desired.
Toss gently to mix. Serve hot or cold.