Recipe - Asian Carrot And Mushroom Noddle Soup

1 teaspoon Vegetable oil
2 Cloves garlic; minced
1 tablespoon Ginger; minced
3 Green onions; chopped
1/8 teaspoon Red pepper flakes
1 cup Mushrooms; thickly cut or sliced up
Three fourths cup Carrots; thinly cut or sliced up
2 cup Chicken stock
2 cup Water
1 tablespoon Fresh lemon juice; or lime
2 teaspoon Fish sauce
2 teaspoon Low sodium soy sauce
2 teaspoon Sesame oil
2 ounce Egg noodles; fine (Three fourths cup)
6 ounce Skinless boneless chicken
breast; cut in strips
Three fourths cup Snow peas
3 tablespoon Fresh coriander; chopped

1. In a saucepan heat oil over medium heat; cook garlic, ginger, onions,
and red pepper flakes about 2 minutes.

2. Add mushrooms and carrots; cook stirring for about 5 minutes or until
moisture is evaporated.

3. Add stock, water, lime juice, fish sauce, soy sauce and sesame oil,
bring to a boil. Reduce heat and simmer uncovered for 10 minutes.

4. Stir in noodles and chicken; bring to a boil. Reduce heat and simmer for
5 minutes.

5. Add snow peas; cook 2 minutes. Stir in coriander and serve.

Yields 5 1 cup servings. Per serving: 135 calories, 13g protein, 1g
saturated fat, 4g total fat, 31mg choleserol, 13g Carbs, 2g dietary fibre,
596 mg sodium 24% CFF

Notes: Tried 12/05/98 We used double the amount of ginger and One half the
amount of sesame oil. Used capellinni as we didn't like the texture of the
soaked rice noodles and didn't have fine egg noodles.

Recipe by: New Light Cooking Anne Lindsay Pg. 68

Posted to EATLF Digest by RecipeLu recipelu@interlog.com on Dec 06,
1998, converted by MM_Buster v2.0l.