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Asian Broth With Chinese Noodles

Per Serving

Asian Broth With Chinese Noodles

Makes: 6
Serving Size: 1 cup
Calories 165
Fat 2 g
Saturated Fat 0.3 g
Trans Fat 0 g
Carbohydrate 32 g
Fiber 3 g
Sugars 4 g
Cholesterol 0 mg
Sodium 365 mg
Protein 4 g
Choices: Starch 1.5, Vegetable 1
  • Makes: 6
  • Serving Size: 1 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes

Ingredients

2 tsp. sesame oil
3 garlic cloves, minced
1 Tbsp. minced fresh, peeled ginger
1 shallot, finely minced
2 carrots, peeled and diced
1 celery stalk, thinly sliced
6 cups fat-free, low-sodium vegetable broth
1 cup water
6 oz. Chinese, udon, soba, or spaghetti noodles
1/2 cup frozen peas
2 Tbsp. light soy sauce
1 Tbsp. dry sherry
pinch red pepper flakes
1/2 cup minced scallions

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the garlic and ginger, and sauté for 30 seconds. Add the shallots, carrots, and celery. Lower the heat, cover, and sweat the vegetables for 2 to 3 minutes. Uncover, and add the broth and water. Bring to a boil. Lower the heat, and simmer uncovered for 20 minutes.
  2. Raise the heat to high, and add the Chinese noodles and peas. Cook for about 3 minutes or until noodles are tender. Reduce the heat to medium, and add the soy sauce, sherry, and red pepper flakes. Simmer for about 5 minutes. Divide into bowls and top each with scallions.
 

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