2 oz. rice noodles

1 tsp. sesame oil

4 c. reduced-sodium chicken broth

1½ c. carrots, diced

1 T. ground ginger

1 lb. boneless skinless chicken breasts, cut into thin strips

1½ c. snow peas, julienned

½ c. green onions, thinly sliced

1 T. reduced-sodium soy sauce

2 T. sesame seeds, toasted (directions below)


Cook the rice noodles as directed on the 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 a boil in a 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 the noodles in soup bowls to serve. Sprinkle with sesame seeds. Makes 8 1-c. servings.

To toast sesame seeds: Heat small skillet on medium heat. Add sesame seeds; cook and stir 2 minutes, or until golden brown and fragrant. Immediately pour out of hot pan to avoid overtoasting.