Quick Asian Chicken Noodle Soup
Serve with Vietnamese spring rolls.

Serves: 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 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 basil.

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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