In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander. When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup. This recipe yields 4 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6524 broadcast 08-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 10-20-1998 Recipe by: Michele Urvater
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|Serving Size: 1 Serving (463g)|
|Recipe Makes: 4|
|Calories from Fat: 60 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 2g|
|Cholesterol 78.4mg||24 %|
|Sodium 1161.5mg||40 %|
|Potassium 669.1mg||18 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 47.4g|
|Protein 28.9g||41 %|
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Calories per serving: 384
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