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Chicken Soup with Whole Wheat Noodles and Asparagus
Chicken Soup with Whole Wheat Noodles and Asparagus
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Recipe Details:
This is a recipe for a delicious and easy to make diabetic-friendly one-pot dinner that the entire family will enjoy.
Step 1 Pour water into a saucepan, bring to a boil, put the noodles in there and cook until al dente (boil it for a minute less than indicated on the package). Step 2 Drain and stir the noodles with a little sesame oil to prevent the noodles from sticking, then set aside. Step 3 Place the wok on high heat and add the peanut oil. Add the chopped ginger and red chili and cook together for about half a minute. Step 4 Add the chicken breast cut into pieces and cook for 1 minute. As soon as the chicken starts to brown, add dry wine, stir and fry until the wine has almost completely evaporated. Step 5 Thoroughly stir the ingredients in the wok, then add the shiitake mushrooms, tofu, and asparagus and sauté all together for 1 minute. Step 6 Warm the chicken broth in a saucepan and add the content of the wok. Bring to a boil, then reduce heat. Step 7 Add soy sauce, salt and freshly ground white pepper to the soup. Leave to simmer for 10 minutes, skim periodically. Step 8 Pour the ready soup into bowls. Add the cooked noodles. Season the soup with finely chopped cilantro and scallions. Enjoy!
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