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Receta Asian Carrot And Mushroom Noodle Soup
by Global Cookbook

Asian Carrot And Mushroom Noodle Soup
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Ingredientes

  • 1 tsp vegetable oil
  • 2 x cloves garlic chopped
  • 1 Tbsp. ginger chopped
  • 3 x green onions minced
  • 1/8 tsp red pepper flakes
  • 1 c. mushrooms thickly sliced
  • 3/4 c. carrots thinly sliced
  • 2 c. chicken stock
  • 2 c. water
  • 1 Tbsp. fresh lemon juice or possibly lime
  • 2 tsp fish sauce
  • 2 tsp low sodium soy sauce
  • 2 tsp sesame oil
  • 2 ounce egg noodles fine (3/4 c.)
  • 6 ounce skinless boneless chicken breast cut in strips
  • 3/4 c. snow peas
  • 3 Tbsp. fresh coriander minced

Direcciones

  1. In a saucepan heat oil over medium heat; cook garlic, ginger, onions, and red pepper flakes about 2 min.
  2. Add in mushrooms and carrots; cook stirring for about 5 min or possibly till moisture is evaporated.
  3. Add in stock, water, lime juice, fish sauce, soy sauce and sesame oil, bring to a boil. Reduce heat and simmer uncovered for 10 min.
  4. Stir in noodles and chicken; bring to a boil. Reduce heat and simmer for 5 min.
  5. Add in snow peas; cook 2 min. Stir in coriander and serve.
  6. Yields 5 1 c. servings.
  7. Notes: Tried 12/05/98 We used double the amount of ginger and 1/2 the amount of sesame oil. Used capellini as we didn't like the texture of the soaked rice noodles and didn't have fine egg noodles.
  8. NOTES : This was dinner tonight, and we quite enjoyed it. Served it with a salad and we were pleasantly full.