| Asian Carrot & Mushroom Noodle Soup
1 teaspoon of vegetable oil
2 Cloves garlic, minced
1 tablespoon of ginger, minced
3 Green onions, chopped
1/8 teaspoon of red pepper flakes
1 cup of mushrooms, thickly sliced
3/4 cup of carrots, thinly sliced
2 cups of chicken stock
2 cups of water
1 tablespoon of fresh lemon juice or lime
2 teaspoons of fish sauce
2 teaspoons of low sodium soy sauce
2 teaspoons of sesame oil
2 ounces of egg noodles; fine (3/4 cup)
6 ounces of skinless boneless chicken breasts
3/4 cup of snow peas
3 tablespoons of fresh coriander, chopped |
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In a saucepan heat oil over medium heat; cook garlic, ginger, onions, and red pepper flakes about 2 minutes. Add mushrooms and carrots; cook stirring for about 5 minutes or until moisture is evaporated. Add stock, water, lime juice, fish sauce, soy sauce and sesame oil, bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Stir in noodles and chicken; bring to a boil. Reduce heat and simmer for 5 minutes. Add snow peas; cook 2 minutes. Stir in coriander and serve. Yields five 1 cup servings. Per serving: 135 calories, 13g protein, 1g saturated fat, 4g total fat, 31mg choleserol, 13g Carbs, 2g dietary fibre, 596 mg sodium 24% CFF Notes: Tried 12/05/98 We used double the amount of ginger and 1/2 the amount of sesame oil. Used capellinni as we didnt like the texture of the soaked rice noodles and didnt have fine egg noodles. Recipe by: New Light Cooking - Anne Lindsay - Pg. 68 Posted to EAT-LF Digest by RecipeLu <recipelu@interlog.com> on Dec 06, 1998, converted by MM_Buster v2.0l.
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