Try this Asian Carrot And Mushroom Noddle Soup recipe, or contribute your own.
Suggest a better description1. 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 1/2 the amount of sesame oil. Used capellinni as we didnt like the texture of the soaked rice noodles and didnt have fine egg noodles. Recipe by: New Light Cooking - Anne Lindsay - Pg. 68 Posted to EAT-LF Digest by RecipeLu
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 5 | ||
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Calories: 225 | ||
Calories from Fat: 59 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 38.7mg | 12 % | |
Sodium 567.7mg | 20 % | |
Potassium 551.4mg | 15 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 23.2g | ||
Protein 17.1g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 225
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