| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Oriental, Poultry | 1 | Servings | |
INGREDIENTS
| 3 | T | Cooking oil |
| Parsley for garnishing | ||
| 4 | Segments garlic, minced | |
| Salt and pepper | ||
| 1/4 | c | Yellow onion, chopped |
| 3 | T | Soy sauce |
| 3 | c | Chicken broth |
| 1/4 | c | Green onion |
| 1/4 | Head cabbage, thinly sliced | |
| 1 | Piece carrot, sliced into | |
| strips | ||
| 2 | Stalks celery, sliced medium | |
| thin | ||
| 3 | c | Chicken breast*, sliced into |
| 1 | Canton noodles |
INSTRUCTIONS
add more meat if desired In a deep saucepan put chicken with 1 cup of water, bring to a boil until water is gone. Put cooking oil, stir for about 10 seconds then add garlic and onions stirring occasionally until brown. Add soy sauce and broth, wait till it boils then add carrots. Cover for 1 minute. Add 1 cup water if broth is salty. Stir the rest of the vegetables until half cooked. Add noodles and stir for half a minute. Salt and pepper to taste, garnish with fresh parsley. Serve hot. Posted to recipelu-digest Volume 01 Number 331 by James and Susan Kirkland <kirkland@gj.net> on Nov 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1608
Calories From Fat: 630
Total Fat: 70.7g
Cholesterol: 357mg
Sodium: 5281.2mg
Potassium: 2781.7mg
Carbohydrates: 41.3g
Fiber: 10g
Sugar: 14g
Protein: 196.8g