- 4 ounces bean threads
- 1 tablespoon oil
- 3 garlic cloves, chopped
- 1 large onion, chopped
- 1/4 cup soy sauce
- 2 1/2 cups low-sodium chicken broth
- 8 ounces rice noodles
- 4 stalks celery, thinly sliced
- 3 medium carrots, thinly sliced
- 1/2 cup sliced fresh mushrooms
- 3 cups cooked diced chicken breast
- Pepper to taste
Soak bean threads in warm water until soft, about 10 minutes. Drain and cut into small pieces; pat dry. Place oil in large nonstick skillet over medium heat. Add garlic and sauté 1 minute. Add onion and soy sauce. Cover and simmer 10 minutes. Add chicken broth and bean threads and bring to a boil. Meanwhile, soak rice noodles in warm water just until soft, about 3 minutes. Drain. Add rice noodles, celery, carrots, and mushrooms to onion mixture. Increase heat to medium-high and cook, stirring occasionally, until broth evaporates, about 5–8 minutes. Add chicken and pepper. Stir to combine. Serve warm.
Yield: about 12 cups. Serving size: 1 1/2 cups.
Nutrition Facts Per Serving:
Calories: 233, Carbohydrates: 29 g, Protein: 19 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 596 mg, Fiber: 2 g
Exchanges per serving: 2 starch, 2 very lean meat. Carbohydrate choices: 2.
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.