2 cups chicken broth
2 tablespoons soy sauce
1 1/2 tablespoons rice wine
1 teaspoon splenda
1 teaspoon sesame oil
1 teaspoon vegetable oil
3 tablespoons scallions - minced
1 1/2 tablespoons ginger root -minced
1 tablespoon garlic — minced
1 teaspoon hot chili paste
4 ounces cellophane noodles
2 tablespoons scallions (greens portion) - minced
Soak the cellophane noodles in hot water (hot tap water is ok) for 20
minutes to soften. Drain and set aside.
Combine the first 5 ingredients to make the sauce. Set aside.
Heat the vegetable oil in a non-stick pan over medium-high heat. Add
the scallions, ginger, garlic, and chili paste. Stir and fry for
about 10 seconds, until fragrant. Add the sauce mixture and the
cellophane noodles. Bring to a boil, then reduce heat to medium-low.
Simmer until almost all of the liquid has evaporated. Serve
mmediately, sprinkled with the minced scallion greens.
- Per serving: 183 calories
- 3.9 g. fat
- 20% CFF
- Diabetic exchanges
- 1-1/2 starch
- 1/2 fat