Yield: 5 Servings
|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|
|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|
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.