Asian carrot and mushroom noddle soup
5 Servings
Ingredients
| Quantity | 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. | |
Directions
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.