Asian Carrot And Mushroom Noddle Soup Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Vegetable oil,
2 Cloves: garlic, minced
1 tbsp: Ginger, minced
3: Green onions, chopped
1/8 tsp: Red pepper flakes,
1 cup: Mushrooms, thickly sliced
3/4 cup: Carrots, thinly sliced
2 cup: Chicken stock,
2 cup: Water,
1 tbsp: Fresh lemon juice, or lime
2 tsp: Fish sauce,
2 tsp: Low sodium soy sauce,
2 tsp: Sesame oil,
2 ounce: Egg noodles, fine (3/4 cup)
6 ounce: Skinless boneless chicken breast, cut in strips
3/4 cup: Snow peas,
3 tbsp: Fresh coriander, chopped
Directions:
1. In a saucepan heat oil over medium heat; cook garlic, ginger, onions,
and red pepper flakes about 2 minutes.
2. Add mushrooms and carrots; cook stirring for about 5 minutes or until
moisture is evaporated.
3. Add stock, water, lime juice, fish sauce, soy sauce and sesame oil,
bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
4. Stir in noodles and chicken; bring to a boil. Reduce heat and simmer for
5 minutes.
5. Add snow peas; cook 2 minutes. Stir in coriander and serve.
Yields 5 1 cup servings. Per serving: 135 calories, 13g protein, 1g
saturated fat, 4g total fat, 31mg choleserol, 13g Carbs, 2g dietary fibre,
596 mg sodium 24% CFF
Notes: Tried 12/05/98 We used double the amount of ginger and 1/2 the
amount of sesame oil. Used capellinni as we didnt like the texture of the
soaked rice noodles and didnt have fine egg noodles.
Recipe by: New Light Cooking - Anne Lindsay - Pg. 68
Posted to EAT-LF Digest by RecipeLu on Dec 06,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
and red pepper flakes about 2 minutes.
2. Add mushrooms and carrots; cook stirring for about 5 minutes or until
moisture is evaporated.
3. Add stock, water, lime juice, fish sauce, soy sauce and sesame oil,
bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
4. Stir in noodles and chicken; bring to a boil. Reduce heat and simmer for
5 minutes.
5. Add snow peas; cook 2 minutes. Stir in coriander and serve.
Yields 5 1 cup servings. Per serving: 135 calories, 13g protein, 1g
saturated fat, 4g total fat, 31mg choleserol, 13g Carbs, 2g dietary fibre,
596 mg sodium 24% CFF
Notes: Tried 12/05/98 We used double the amount of ginger and 1/2 the
amount of sesame oil. Used capellinni as we didnt like the texture of the
soaked rice noodles and didnt have fine egg noodles.
Recipe by: New Light Cooking - Anne Lindsay - Pg. 68
Posted to EAT-LF Digest by RecipeLu
1998, converted by MM_Buster v2.0l.
Source from luhu.jp