Quick Asian Chicken Noodle Soup
Serve with Vietnamese spring rolls.
1 ounce cellophane
8 ounces boneless skinless chicken breasts
1 tablespoon peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 teaspoon 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 tap water.
While noodles are soaking, cut chicken into thin julienne strips. Heat
oil in deep skillet over medium-high heat; add chicken; garlic, ginger,
and 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 done, about 8 minutes.
Drain noodles and
cut into short pieces, about 1-1 1/2 inches long. Arrange noodles in bottom
of bowls; ladle soup over the top and sprinkle with cilantro, onion, and
Per Serving: 152 Calories; 5g Fat (26.5% calories from
fat); 1g Saturaed Fat22g 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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