Chicken Cellophane Noodle Soup
1 ounce cellophane
Soak noodles in very hot but not boiling water.
As noodles soak, cut chicken into thin strips.
Heat oil in deep nonstick
skillet over medium-high heat. Add chicken; garlic, ginger, and red pepper
flakes. Cook, stirring for 1 minute; then add broth and fish sauce and
bring to a boil. Reduce heat to medium and simmer until chicken is no
longer pink, about 8 minutes.
COOKS NOTE: May also add fresh bean sprouts and slivered canned bamboo shoot for garnish as well.
Per Serving: 152 Calories; 5g Fat (26.6% calories from fat); 1g Saturated Fat; 22g Protein; 10g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 450mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
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