Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Vegetable oil |
| 2 \N | Cloves garlic; minced |
| 1 tablespoon | Ginger; minced |
| 3 \N | 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 |
| \N 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.