Recipe: Sesame-Ginger Chicken Noodle Soup (using rice noodles)

SESAME-GINGER CHICKEN NOODLE SOUP

"The addition of warm, sweet ginger and sesame seeds puts an Asian twist on an old-fashioned favorite."

2 ounces rice noodles
1 teaspoon sesame oil
4 cups reduced sodium chicken broth
1 1/2 cups diced carrots
1 tablespoon ground ginger
1 pound boneless skinless chicken breasts, cut into thin strips
1 1/2 cups julienned snow peas
1/2 cup thinly sliced green onions
1 tablespoon reduced sodium soy sauce
2 tablespoons sesame seed, toasted (for garnish)

Cook rice noodles as directed on package. Rinse under cold water; drain well. Toss noodles with sesame oil. Divide among 8 soup bowls. Set aside.

Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are tender-crisp.

Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.

*Note that this soup cannot be frozen

HOW TO TOAST SESAME SEED:
Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.

Makes 8 servings (1 cup each)
Source: McCormick