Asian Carrot And Mushroom Noddle Soup

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 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 <recipelu@interlog.com> on Dec 06, 1998,