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CATEGORY CUISINE TAG YIELD
Meats Chinese Soup 4 Servings

INGREDIENTS

2 oz Peastarch noodles
1 c Chicken
1 Scallion
6 c Stock
1 t Salt
1 t Soy sauce

INSTRUCTIONS

Break peastarch noodles (vermicelli) in 3-inch lengths and soak.
Sliver chicken. Mince scallion. Bring stock to a boil. Add chicken  and
simmer, covered, 10 minutes. Add vermicelli and simmer, covered,  10
minutes more. Stir in salt and soy sauce. Garnish with minced
scallion.  From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 142
Calories From Fat: 43
Total Fat: 4.7g
Cholesterol: 10.8mg
Sodium: 1325.2mg
Potassium: 453.7mg
Carbohydrates: 13.6g
Fiber: <1g
Sugar: 6.1g
Protein: 10.5g


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