Ingredients
2 oz. Saifun mung bean noodles
2 Tbs. fresh lime juice
1 tsp. cornstarch
1 cup water
2 cups low-sodium chicken stock
2 tsp. coconut extract
1/4 tsp. red pepper flakes or to taste
1/2 tsp. salt
1 garlic clove, minced
1-inch piece lemon grass, minced
1-inch piece fresh ginger, peeled and grated
2 scallions, chopped
Two 4 oz. skinless, boneless chicken breasts, cut into 1/2-inch pieces
1 cup sliced small mushrooms
1 bottle (8 oz.) Glucerna® Homemade Vanilla Shake
1/2 cup chopped fresh cilantroDirections
- Place the Saifun noodles in a bowl and cover them with boiling water.
- Soak for 10 minutes or until very soft and translucent.
- Using kitchen sheers, cut the noodles into 1-inch pieces and drain.
- In a small bowl, whisk together the lime juice with the cornstarch.
- In a large pan, combine lime juice mixture, 1 cup water, chicken stock, coconut extract, pepper flakes, salt, garlic, lemon grass, ginger and scallions. Bring to a boil over medium heat and simmer for 5 minutes.
- Add the chicken and mushrooms, and cook an additional 3 to 5 minutes or until the chicken is cooked thoroughly.
- Whisk in Glucerna and continue to heat until the soup is hot. Do not bring to a boil.
- Gently stir in the noodles and cilantro, and serve.
|
| Serving Size 1 cup (210g) | Amount Per Serving | %DV* |
| | Total Fat 2.5g | 4% |
| | Saturated Fat 0g | 0% |
| Calories 130 | Cholesterol 20mg | 7% |
| Calories from Fat 25 | Sodium 270mg | 11% |
| | Total Carbohydrate 16g | 5% |
| | Dietary Fiber 1g | 5% |
| | Sugars 2g | |
| | Protein 11g | |
| Vitamin A 8% Vitamin C 20% Calcium 6% Iron 8% |
© 2009 Abbott Laboratories
RECIPE SUMMARY
Prep Time: | 25 Minutes |
Cook Time: | 20 Minutes |
Ready In: | 45 Minutes |
Yield: | 6 1-cup servings |
Servings: | 6 |
CARB CHOICES
1 Carb Choice
DIABETES EXCHANGES
1 starch
1 very lean meat
© 2008 Abbott Laboratories