8 oz vermicelli or thin spaghetti, broken in half
2 tablespoons seasame oil, divided
2 teaspoons bottled or fresh minced ginger root
2 cloves garlic, minced
1/2 teaspoon red pepper flakes, crushed
2 cups sliced bok choy or Swiss chard
1 red bell pepper, cut into short, thin strips
1 cup reduced sodium chicken broth
1/4 cup reduced sodium soy sauce
2 green onions, cut diagonally into 3/4" pieces
1 (6 oz) package Jones Dairy Farm Canadian Bacon, cut into strips
1/4 cup chopped cilantro
1/4 cup chopped peanuts or cashews (optional)
Cook vermicelli according to package directions; drain and toss with 1 tablespoon of the oil and set aside.
Meanwhile, heat remaining 1 tbsp oil in a large deep skillet over medium heat. Add ginger root, garlic, and pepper flakes; stir-fry 30 seconds.
Add bok choy and bell pepper; stir-fry 2 minutes. Add broth and soy sauce; bring to a simmer. Add green onions; simmer until vegetables are tender, about 2 minutes. Stir in vermicelli and Canadian bacon; heat through.
Transfer to 4 shallow bowls; top with cilantro and, if desired, peanuts.