Resepi Jade Noodles

1/2 Pound Chinese Noodles -- (or vermicelli)
2 Tablespoons Peanut Oil
Boiling Water
2 Tablespoons Vegetable Oil
1 Tablespoon Red Pepper Flakes
2 Cloves Garlic -- minced
1 Bunch Spinach -- washed still wet
1/4 Cup Chicken Broth
1 Teaspoon Salt
1 Teaspoon Sugar
1 Dash Lemon Pepper
2 Teaspoons Fresh Lemon Juice
1 Teaspoon Dry White Wine
1 Can Diced Tomatoes
1 Dash Soy Sauce
1 Package Lima Beans
Cornstarch -- optional

- Make noodles as directed, 3 minutes 2 al dente. Toss with sesame oil and keep warm.

- Heat oil in wok, cook spinach, pepper flakes and garlic, 30 seconds.

- Add remaining ingredients, heat through, adding tomatoes last.

- Spoon hot mixture over noodles & serve.

- If too liquidy add the cornstarch mixed with a little water to bind.

6 servings

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