CHICKEN AND VEGETABLE UDON SOUP (FRIDAY)
7 ounces (1/2 package) Japanese-style udon noodles (such as Simply Asia)
1 tablespoon canola oil 1 teaspoon minced garlic 1 teaspoon fresh ginger 8 ounces chicken strips, cut
into bite-size pieces
4 cups unsalted chicken stock
or broth
1 cup diced carrots 2 tablespoons less-sodium
soy sauce
1/4 teaspoon coarse salt
1 1/2 cups julienned fresh snow
peas
1/2 cup sliced mushrooms 2 tablespoons thinly sliced
green onions Cook udon noodles as directed. Drain well. Meanwhile, heat oil in large saucepan over medium-high. Add garlic and ginger; cook for 1 minute or until fragrant. Add chicken and cook 3 to 5 minutes or until chicken is no longer pink. Add stock, carrots, soy sauce and salt. Bring to boil. Reduce heat and simmer for 5 minutes or until carrots are tender-crisp. Stir in snow peas and mushrooms and cook for 2 minutes or until snow peas are tender-crisp. Divide noodles into 6 soup bowls. Ladle soup into each bowl and garnish with green onions. Serves 6. Per serving: 225 calories (percent calories from fat, 18), 14 grams protein, 29 grams carbohydrate, 3 grams fiber, 4 grams fat, 0.4 gram saturated fat, 24 milligrams cholesterol, 400 milligrams sodium.