Thai-Style Vegetables

• 6 ounces rice vermicelli, uncooked
• 12 cups warm water
• Vegetable cooking spray
• 2 teaspoons vegetable oil, divided
• 1/2 cup sliced green onions
• 1 teaspoon peeled, minced gingerroot
• 2 cloves garlic, minced
• 2 cups julienne-sliced sweet red pepper
• 1 Anaheim chile, seeded and chopped
• 1 (10-ounce) package frozen English peas, thawed
• 1/2 cup water
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 cup shredded Chinese cabbage
• 1 cup diced extra-firm tofu
• 3 tablespoons low-sodium soy sauce
• 1 (8-ounce) can sliced water chestnuts, drained

1. Place vermicelli in a large bowl; cover with 12 cups water. Let stand 10 minutes or until vermicelli is soft. Drain and cut vermicelli into pieces. Set aside.
2. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375u0b0) until hot. Add green onions, gingerroot, and garlic; stir-fry 2 minutes. Add pepper and chile; stir-fry 2 minutes. Add peas and 1/2 cup water; stir-fry 4 minutes or until peas are tender and liquid is evaporated. Remove mixture from wok.
3. Drizzle remaining 1 teaspoon oil around top of wok. Add curry powder and cumin; stir-fry 1 minute. Add vermicelli, cabbage, and remaining 3 ingredients; stir-fry 2 minutes. Add pepper mixture; stir-fry 1 minute or until thoroughly heated.

rice vermicelli, water, vegetable cooking spray, vegetable oil, green onions, gingerroot, garlic, sweet red pepper, anaheim chile, water, curry powder, ground cumin, shredded chinese cabbage, extrafirm tofu, soy sauce, water chestnuts

Taken from www.myrecipes.com/recipe/thai-style-vegetables (may not work)