| Ingredients
3/4 cup dried fine egg noodles
2 14-1/2-ounce cans chicken broth
1 cup water
1/8 teaspoon crushed red pepper
1 medium red sweet pepper, cut into 3/4-inch pieces
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 medium carrot, chopped
1 cup chopped cooked chicken or turkey (5 ounces)
1/3 cup thinly sliced green onions
1 cup fresh pea pods, halved crosswise
In a large saucepan combine chicken broth, water, noodles, soy
sauce, ginger, and crushed red pepper. Bring to boiling. Stir in
the sweet pepper, carrot, and green onions. Return to boiling; reduce
heat. Simmer, covered, for 4 to 6 minutes or until vegetables are
crisp-tender and noodles are tender. Stir in chicken and pea pods.
Simmer, uncovered, for 1 to 2 minutes more or until pea pods are
crisp-tender.
This recipe was sent by Zara Gregson
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