Asian Noodle Salad

• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2 -3 cups mixed vegetables
• 6 ounces bean thread noodles (cellophane)
• 12 cup sliced scallion
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh gingerroot
• 1 12 cups vegetable broth (or water T. vegetarian chicken soup powder)
• 1 tablespoon vegetarian chicken soup mix
• 1 tablespoon soy sauce
• 1 teaspoon sugar

1. In a large bowl, soak the noodles in boiling water until soft and pliable.
2. In the meantime, in a large nonstick pan, saute ginger, scallions and garlic in 1 T. olive oil and 2 T. soy sauce.
3. Add vegetables and continue to saute until the vegetables are bright.
4. Drain the noodles and add to the vegetable mix and stir well.
5. Add the broth, the 1 T. soy sauce (or more if you like it) and the sugar and simmer the mixture, stirring occasionally for 3-5 minutes or until the noodles have absorbed the liquid.
6. Serve hot or cold.

soy sauce, olive oil, mixed vegetables, noodles, scallion, garlic, gingerroot, vegetable broth, vegetarian chicken soup, soy sauce, sugar

Taken from www.food.com/recipe/asian-noodle-salad-241875 (may not work)