Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Asian Carrot And Mushroom Noddle Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 5

1 Teaspoon(s) Vegetable oil
2 Cloves garlic, minced
1 Tablespoon(s) Ginger, minced
3 Green onions, chopped
1/8 Teaspoon(s) Red pepper flakes
1 Cup(s) Mushrooms, thickly sliced
3/4 Cup(s) Carrots, thinly sliced
2 Cup(s) Chicken stock
2 Cup(s) Water
1 Tablespoon(s) Fresh lemon juice, or lime
2 Teaspoon(s) Fish sauce
2 Teaspoon(s) Low sodium soy sauce
2 Teaspoon(s) Sesame oil
2 Ounce(s) Egg noodles, fine 3/4 cup
6 Ounce(s) Skinless boneless chicken
breast cut in strips
3/4 Cup(s) Snow peas
3 Tablespoon(s) Fresh coriander, chopped
In a saucepan heat oil over medium heat; cook garlic, ginger, onions,
and red pepper flakes about 2 minutes. Add mushrooms and carrots; cook
stirring for about 5 minutes or until moisture is evaporated. Add
stock, water, lime juice, fish sauce, soy sauce and sesame oil, bring
to a boil. Reduce heat and simmer uncovered for 10 minutes. Stir in
noodles and chicken; bring to a boil. Reduce heat and simmer for 5
minutes. 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 1/2 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 EAT-LF Digest by RecipeLu <> on Dec 06,
1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 219
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 64.6mg
Sodium: 380.5mg
Potassium: 452.2mg
Carbohydrates: 11.6g
Fiber: 2.3g
Sugar: 3g
Protein: 26.1g

Scale this recipe to Servings [?]