Chinese Noodle Soup

recipe
Celebrate Chinese New Year with bowls of Chinese Noodle Soup, Oriental Green Salad, teriyaki rice cakes, and fortune cookies.

Yield:

2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 245
Caloriesfromfat 16 %
Fat 4.3 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.8 g
Carbohydrate 23.1 g
Fiber 0.0 g
Cholesterol 98 mg
Iron 0.0 mg
Sodium 385 mg
Calcium 0.0 mg

Ingredients

2 1/4 cups canned low-sodium chicken broth, undiluted
2 tablespoons julienne-sliced carrot
2 tablespoons sliced water chestnuts
2 tablespoons sliced fresh mushrooms
1/4 teaspoon peeled, minced gingerroot
1 ounce vermicelli, uncooked
1/2 cup shredded cooked chicken breast (skinned before cooking and cooked without salt)
8 unpeeled medium-size fresh shrimp
1/2 cup fresh snow pea pods, trimmed
1 tablespoon low-sodium soy sauce
1 tablespoon sliced green onions

Preparation

Bring chicken broth to a boil in a medium saucepan. Add carrot and next 3 ingredients; cook, uncovered, 2 minutes.

Break vermicelli into pieces; add vermicelli and chicken to broth mixture. Cook over medium heat 5 minutes, stirring occasionally.

Peel and devein shrimp; chop shrimp. Add shrimp and snow peas to broth mixture. Cook 3 to 5 minutes or until shrimp turns pink. Stir in soy sauce.

To serve, ladle soup into individual bowls, and sprinkle evenly with green onions.

Note:

Cooking Light Light Cooking for Two

January 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note