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INGREDIENTS
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4 Servings
1 ounce cellophane noodles
8 ounces boneless skinless chicken breasts
1 tablespoon peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger |
1/4 teaspoon red pepper flakes
28 ounces chicken broth
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped fresh basil |
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METHODS
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1. Soak noodles in very hot tap water.
2. While noodles are soaking, cut chicken into thin julienne strips.
3. Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
4. Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
5. Reduce heat to medium and simmer until chicken is done, about 8 minutes.
6. Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
7. Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
8. Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 160
Calories from Fat 48 (30%)
Amount Per Serving %DV
Total Fat 5.4g 8%
Saturated Fat 1.1g 5%
Polyunsat. Fat 1.5g
Monounsat. Fat 2.2g
Trans Fat 0.0g
Cholesterol 32mg 10%
Sodium 1401mg 58%
Potassium 385mg 11%
Total Carbohydrate 8.7g 2% |
Dietary Fiber 0.3g 1%
Sugars 1.1g
Protein 18.1g 36%
Vitamin A 159mcg 3%
Vitamin B6 0.4mg 20%
Vitamin B12 0.5mcg 7%
Vitamin C 2mg 3%
Vitamin E 0mcg 1%
Calcium 27mg 2%
Magnesium 37mg 9%
Iron 1mg 7% |
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