Chicken Cellophane Noodle Soup
A quick and easy version of a Vietnamese favorite.

Servings: 4

• 1 ounce cellophane noodles
• 8 ounces boneless skinless chicken breasts
• 1 tablespoon peanut oil
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1/4 teaspoon crushed red pepper flakes
• 28 ounces fat-free chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green onions
• 1 tablespoon chopped fresh basil

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.

Drain noodles and cut into 1 1/2 inch long pieces (makes eating easier).
place noodles in bottom of bowls and ladle soup over the top. Garnish with fresh cilantro, basil and green onion.

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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