EatSmarter exclusive recipe

Asian Chicken Noodle Soupwith Snow Peas and Peppers

Asian Chicken Noodle Soup - Asian Chicken Noodle Soup - Clear soup with clean flavors
Asian Chicken Noodle Soup - Clear soup with clean flavors

(0)

Calories:224 kcal
Difficulty:easy
Preparation:30 min
Ready in:30 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories224 kcal(11%)
Protein29 g(58%)
Fat2 g(3%)
Carbohydrates22 g(8%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe development: EAT SMARTER

Ingredients

For servings

2 ouncesGlass noodles
2 ouncesShiitake mushroom
1red Bell pepper (about 175 grams)
1 pieceGinger root (about 25 grams)
1 ½ pintsChicken broth
1Chicken breast (about 200 grams)
2 ouncesSnow pea
2Scallions
½Limes
1 tablespoonSoy sauce
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Kitchen Utensils

2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Brush, 1 Bowl, 1 Citrus juicer

Directions

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1 Cook glass noodles according to package instructions. Rinse and drain. Clean shiitake mushrooms and remove stems. Cut into quarters. Rinse pepper, cut into quarters and remove seeds. Cut pepper into thin strips.
2 Peel ginger root and cut into strips. Bring chicken stock to a boil with the ginger. Rinse the chicken fillet and add to broth. Add mushrooms to the broth and cook over medium heat for 10-12 minutes.
3 After 4 minutes, add the pepper strips. Rinse snow peas and cut into strips. Rinse scallions and thinly slice.
4 Remove chicken fillet from the broth. Let fillet cool and then cut chicken into cubes. Juice lime. Add diced chicken to the broth with noodles, snow peas and onions. Bring to a boil. Season soup with soy sauce and 1 tablespoon lime juice. Serve immediately.
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