Free Recipe Asian Carrot And Mushroom Noddle Soup
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Asian Carrot And Mushroom Noddle Soup Recipe
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
Asian Carrot And Mushroom Noddle Soup Preparation
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 <recipelu@interlog.com> on Dec 06, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 5
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