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Ingredientes
- 1 Tbsp. rice vinegar
- 1/2 tsp fresh ginger chopped
- 1/2 tsp salt Orig: 1 tsp. SESAME OIL
- 1 lb boneless skinless chicken breasts cut into thin julienne
- 8 ounce rice noodles
- 4 c. chicken broth
- 1 whl garlic clove crushed
- 1 Tbsp. rice vinegar
- 1 tsp sesame oil
- 8 ounce Spinach washed and minced or possibly bok choy leaves Salt and pepper
Direcciones
- In a bowl combine the Tbsp. rice vinegar, chopped fresh ginger, 1/2 tsp. salt and (tsp. sesame oil)
- NOTE: NO NEED TO PUT IN. Marinatethe chicken inthis mix for 30 min. During this time soak rice noodles in hot water to cover for 10 min; drain and set in colander.
- When you are ready to eat combine broth, garlic clove, remaining Tbsp. rice vinegar and sesame oil and bring to a boil. Add in soaked rice noodles and cook for 5 min. Remove garlic clove. Add in the marinated chicken to the broth and simmer for 1 to 2 min or possibly till just cooked through. Add in the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 4 servings | |
| Calories 325 | |
| Calories from Fat 24 | 7% |
| Total Fat 2.75g | 3% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 558mg | 23% |
| Potassium 628mg | 18% |
| Total Carbs 49.74g | 13% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.21g | 0% |
| Protein 22.51g | 36% |
