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oriental vegetable noodle soup


serve with crusty whole wheat rolls for a filling, but light lunch. this is fast, easy, and good. my mother told me that this is a weigh watchers recipe; she got it from a woman in her office about 3 years ago.


# # # # # # # # # # # # # # # # # # # # # #


  • Carbohydrates: 176.5
  • Fats: 5.0
  • Dietary Fiber: 17.0
  • Minerals: 54.0
  • Proteins: 26.0
  • Vitamins: 4.0
  • Water: 8.0


  1. Combine the chicken broth
  2. Soy sauce
  3. Scallions
  4. And peas in a large saucepan
  5. Bring to a boil
  6. Reduce heat
  7. Cover
  8. And simmer for an additional 5 minutes
  9. Add the bean sprouts
  10. Mushrooms
  11. And ginger
  12. Simmer for 5 more minutes
  13. Add the cooked noodles and heat for 2-3 minutes
  14. Serve hot

Step 7

Total Time in Minute 20

Ingredients Count 8

cooking oriental vegetable  noodle soup

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Chicken broth

Soy sauce


Sugar snap pea

Fresh bean sprout

Fresh mushrooms



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