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Chinese Glass Noodle Soup

Chinese Glass Noodle Soup

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Marcia

Marcia

Delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1933 mg
  • 77%

Based on a 2,000 calorie diet

Directions

  1. Soak the bean threads in a large bowl of hot water until soft, about 15 minutes; drain and cut into bite-size lengths. Divide the noodles into 4 bowls.
  2. Bring the chicken broth, garlic, ginger, and lemongrass to a boil in a large saucepan; reduce heat to medium-low and cook the mixture at a simmer until fragrant, about 15 minutes. Add the chicken and shrimp to the soup; simmer until the chicken pieces are cooked through, 3 to 5 minutes. Stir the lime juice and fish sauce through the soup. Ladle the soup over the noodles; top with jalapeno pepper slices and cilantro to serve.
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Reviews

AJaye2010
8

AJaye2010

6/21/2012

Served with Yaki Mando & Kimchi Fried Rice. Par-Cooked chicken ahead of time and came out pretty tasty.

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