Asian carrot and mushroom noddle soup

Yield: 5 Servings

Measure Ingredient
1 teaspoon Vegetable oil
2 Cloves garlic; minced
1 tablespoon Ginger; minced
3 Green onions; chopped
⅛ teaspoon Red pepper flakes
1 cup Mushrooms; thickly sliced
¾ cup Carrots; thinly sliced
2 cups Chicken stock
2 cups Water
1 tablespoon Fresh lemon juice; or lime
2 teaspoons Fish sauce
2 teaspoons Low sodium soy sauce
2 teaspoons Sesame oil
2 ounces Egg noodles; fine (3/4 cup)
6 ounces Skinless boneless chicken breast; cut in strips
¾ cup Snow peas
3 tablespoons Fresh coriander; chopped
5 minutes.

1. In a saucepan heat oil over medium heat; cook garlic, ginger, onions, and red pepper flakes about 2 minutes.

2. Add mushrooms and carrots; cook stirring for about 5 minutes or until moisture is evaporated.

3. Add stock, water, lime juice, fish sauce, soy sauce and sesame oil, bring to a boil. Reduce heat and simmer uncovered for 10 minutes.

4. Stir in noodles and chicken; bring to a boil. Reduce heat and simmer for 5. Add snow peas; cook 2 minutes. Stir in coriander and serve.

Yields 5 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 ½ the amount of sesame oil. Used capellinni as we didn't like the texture of the soaked rice noodles and didn't have fine egg noodles.

Recipe by: New Light Cooking - Anne Lindsay - Pg. 68 Posted to EAT-LF Digest by RecipeLu <recipelu@...> on Dec 06, 1998, converted by MM_Buster v2.0l.

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