Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  vermicelli -- spaghetti or
                        -- linguine
                        ***SAUCE***
     1/2           cup  orange juice
  1         tablespoon  corn starch
     3/4      teaspoon  chinese five-spice powder
     1/4      teaspoon  crushed red pepper flakes
  2        tablespoons  soy sauce
  2          teaspoons  honey
                        ***STIR-FRY***
  12            ounces  mushrooms -- cut into 1/4"
                        -- slices
  1                cup  fresh baby carrots -- quartered
                        -- lengthwise
  1             medium  onion -- cut into thin
                        -- wedges
  2             cloves  garlic -- minced
  3               cups  broccoli florets -- (about 6-oz.)

Preparation:

Cook pasta per package directions. Drain and cover to keep warm. Meanwhile in a small bowl, combine all sauce ingredients and mix until blended. Set aside. Spray a nonstick skillet or wok with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, carrots, onion, and garlic. Cook and stir 4-5 minutes. Add broccoli, cover, and cook 2-4 minutes or until vegetable are crisp-tender, stirring occasionally. Add sauce, cook and stir 2-3 minutes or until bubbly and thickened. Serve over pasta.

Nutritional Information:

302 Calories (kcal); 1g Total Fat; (3% calories from fat); 10g Protein; 66g Carbohydrate; 0mg Cholesterol; 555mg Sodium