4 to 6 servings
The original recipe calls for marinated chicken and vegetables, but since my patient couldn’t chew, I made this just with the sauce and the noodles. Adapted from “A Spoonful of Ginger” by Nina Simonds (Knopf, 1999, $30).
INGREDIENTS
DIRECTIONS
Bring a large pot of water to a boil over high heat. Add the noodles and cook until nearly tender, 10 to 12 minutes. Drain, rinse lightly to remove the starch and drain again.
Meanwhile, in a medium saucepan over medium heat, add the remaining ingredients and stir to combine. Cook, stirring continuously to prevent lumps, until it thickens. Add the cooked noodles and toss lightly to heat through. Serve immediately.
Per serving: 196 calories, 7g protein, 35g carbohydrates, 2g fat, 0mg cholesterol, 0g saturated fat, 1,613mg sodium (893 if using low-sodium chicken broth and soy sauce), 1g dietary fiber
