Soup Noodles With Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chicken, Chinese | 4 | Servings |
INGREDIENTS
| 2 | Nests shrimp-flavored | |
| noodles | ||
| 4 | Qt. salted water | |
| 1/2 | c | Lily flowers, soaked |
| 1 | Green onion, slivered | |
| 1 | c | Napa cabbage, shredded |
| 1 | c | Steamed chicken breast |
| cooled & shredded | ||
| 3 | c | Chicken broth |
| 2 | T | White rice vinegar |
| 1 | t | Sugar |
| 1/2 | t | Salt |
| 1 | T | Peanut oil |
INSTRUCTIONS
A noodle dish for the winter months. Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash noodles, then boil until tender - about 2 minutes. Drain, place in bowls. Heating Broth: Heat broth in sauce pan with salt & sugar. Add vinegar just before adding broth to bowls. Stir-fry: Add oil to hot wok. When it begins to smoke, add onions, & stir-fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto noodles; top with chicken; add soup, and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 51
Total Fat: 5.7g
Cholesterol: 29.8mg
Sodium: 871.6mg
Potassium: 289.8mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.8g
Protein: 14.9g