| 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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