| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Seafood, Eggs | Asian | Chicken bro, Lowcal, Oriental | 5 | Servings |
INGREDIENTS
| 1 | ts | Vegetable oil |
| 2 | Cloves garlic; minced | |
| 1 | tb | Ginger; minced |
| 3 | Green onions; chopped | |
| 1/8 | ts | Red pepper flakes |
| 1 | c | Mushrooms; thickly sliced |
| 3/4 | c | Carrots; thinly sliced |
| 2 | c | Chicken stock |
| 2 | c | Water |
| 1 | tb | Fresh lemon juice; or lime |
| 2 | ts | Fish sauce |
| 2 | ts | Low sodium soy sauce |
| 2 | ts | Sesame oil |
| 2 | oz | Egg noodles; fine (3/4 cup) |
| 6 | oz | Skinless boneless chicken breast; cut in strips |
| 3/4 | c | Snow peas |
| 3 | tb | Fresh coriander; chopped |
| 5 | minutes. |
INSTRUCTIONS
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 1/2 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@interlog.com> on Dec 06, 1998, converted by MM_Buster v2.0l.
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