Title: Asian Carrot And Mushroom Noddle Soup
Categories: Chicken bro, Lowcal, Oriental
Yield: 5 Servings

1 ts Vegetable oil
2 Cloves garlic; minced
1 tb Ginger; minced
3 Green onions; chopped
1/8 ts Red pepper flakes
1 c Mushrooms; thickly sliced
3/4 c Carrots; thinly sliced
2 c Chicken stock
2 c Water
1 tb Fresh lemon juice; or lime
2 ts Fish sauce
2 ts Low sodium soy sauce
2 ts Sesame oil
2 oz Egg noodles; fine (3/4 cup)
6 oz Skinless boneless chicken
-breast; cut in strips
3/4 c Snow peas
3 tb Fresh coriander; chopped

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 didn't like the texture of the
soaked rice noodles and didn't 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.