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Chinese Noodle Soup
Course Lunch/Dinner
Cuisine Chinese
Servings
Course Lunch/Dinner
Cuisine Chinese
Servings
Ingredients
  • 1 pkg. KA–ME® Wide Lo Mein Noodles , cooked per above directions
  • 1 tbsp. KA–ME® Stir-Fry Oil
  • 1 lb. skinless chicken breast , thinly sliced
  • 1 rib celery , thinly sliced
  • 1/2 red pepper , thinly sliced
  • 1/2 green pepper , thinly sliced
  • 3 cups celery
  • 1 tbsp. KA–ME® Tamari
  • 2 tbsp. KA–ME® Cooking Wine
  • 2 tbsp. KA–ME® Sesame Oil Blend
Instructions
  1. Heat Stir-Fry Oil in wok or skillet over high heat.
  2. Add chicken, celery and peppers, and stir-fry for 2 minutes.
  3. Add chicken stock, Tamari, Cooking Wine and Sesame Oil.
  4. Reduce heat, and stir constantly for about 3 minutes.
  5. Serve in bowls, ladle soup over cooked Chinese Noodles.
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