| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pmonfri1 | 4 | Servings | |
INGREDIENTS
| 1 | T | Rice vinegar |
| 1/2 | t | Minced fresh ginger |
| 1/2 | t | Salt |
| 1 | t | Oriental sesame oil |
| 1 | lb | Boneless skinless chicken |
| breasts cut thin | ||
| julienne | ||
| 8 | oz | Rice noodles |
| 4 | c | Chicken broth |
| 1 | Whole Garlic clove, crushed | |
| 1 | T | Rice vinegar |
| 1 | t | Sesame oil |
| 8 | oz | Spinach or bok choy leaves |
| washed chopped | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander. When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup. This recipe yields 4 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6524 broadcast 08-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-20-1998 Recipe by: Michele Urvater Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 410
Calories From Fat: 57
Total Fat: 6.3g
Cholesterol: 73.1mg
Sodium: 1514.8mg
Potassium: 590.1mg
Carbohydrates: 53.7g
Fiber: <1g
Sugar: 1g
Protein: 34g