8 ounces Medium or Wide Egg Noodles, uncooked
2 13 1/4-ounce cans low-sodium chicken broth
2 cups small broccoli florets
1 cup sliced fresh mushrooms
2 medium carrots, thinly sliced diagonally
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
2 teaspoons sugar
1/4 teaspoon hot red pepper flakes
Servings: 4
In a large pot, heat chicken broth; add noodles and bring to a boil. Cover and simmer 10 minutes. Add vegetables, cover and simmer 2 minutes. In a separate bowl, combine soy sauce, cornstarch, sesame oil, sugar and red pepper flakes; slowly stir into pot. Stir until well combined and thickened. Serve immediately.
2 13 1/4-ounce cans low-sodium chicken broth
2 cups small broccoli florets
1 cup sliced fresh mushrooms
2 medium carrots, thinly sliced diagonally
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
2 teaspoons sugar
1/4 teaspoon hot red pepper flakes
Servings: 4
In a large pot, heat chicken broth; add noodles and bring to a boil. Cover and simmer 10 minutes. Add vegetables, cover and simmer 2 minutes. In a separate bowl, combine soy sauce, cornstarch, sesame oil, sugar and red pepper flakes; slowly stir into pot. Stir until well combined and thickened. Serve immediately.