| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Low-fat, Mcdougall, Soups | 4 | Servings | |
INGREDIENTS
| 8 | oz | Vermicelli, coiled |
| 1/4 | c | Water |
| 1 | Onion, chopped | |
| 1 | Garlic clove, crushed | |
| 4 | oz | Green chiles, canned diced |
| 2 1/2 | c | Vegetable broth |
| 2 | Tomatoes, chopped | |
| Fresh ground black pepper, f | ||
| Chopped fresh cilantro, for |
INSTRUCTIONS
Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the vermicelli in a plastic bag. Take a rolling pin and roll over the bag until the noodles are crumbled. Set aside. Place the water in a large skillet or wok. Add the onion, garlic, and chiles. Cook, stirring, until softened, about 2 minutes. Add the vermicelli and vegetable broth. Bring to a boil, reduce the heat, cover, and cook for 5 minutes. Add the tomato, stir, and continue to cook, uncovered, over low heat until all of the liquid is absorbed. Garnish with freshly ground black pepper and chopped cilantro. 251 calories, 0.8 grams fat per serving. Variation: Add 1/2 cup corn kernels and 1/2 cup thawed frozen or fresh green peas to the mixture along with thte noodles and broth. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 1.5mg
Sodium: 1097.6mg
Potassium: 380.6mg
Carbohydrates: 20.6g
Fiber: 2.9g
Sugar: 2.1g
Protein: 4.4g