ASIAN CARROT AND MUSHROOM NOODLE SOUP

1 teaspoon vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
3 green onions, chopped
1/8 teaspoon red pepper flakes
1 cup thickly sliced mushrooms
3/4 cup thinly sliced carrots
2 cups chicken stock
2 cups water
1 tablespoon fresh lemon or lime juice
2 teaspoons fish sauce
2 teaspoons low sodium soy sauce
2 teaspoons sesame oil
2 ounces uncooked fine egg noodles (3/4 cup)
6 ounces skinless, boneless chicken breast, cut in strips
3/4 cup snow peas
3 tablespoons chopped fresh cilantro

In a saucepan heat oil over medium heat; cook garlic, ginger, onions, and red pepper flakes about 2 minutes.

Add mushrooms and carrots; cook stirring for about 5 minutes or until moisture is evaporated.

Add stock, water, lime juice, fish sauce, soy sauce and sesame oil, bring to a boil. Reduce heat and simmer uncovered for 10 minutes.

Stir in noodles and chicken; bring to a boil. Reduce heat and simmer for 5 minutes or until noodles are done.

Add snow peas; cook 2 minutes.

Stir in coriander and serve.

Yields 5 servings (1 cup each)
Source: New Light Cooking by Anne Lindsay