We had movie night last night and saw My Sisters Keeper. The ending was way different than the book.
Before the movie we had an Asian dinner. We had a variety of appetizers (non-Asian), soup, and then everyone had to make their own Spring rolls.
This is the original soup recipe which was in my latest Weight Watchers booklet - Dec 13-19.
Chicken with Noodles and Vegetables in Ginger Broth
4 oz rice noodles
2 cups reduced sodium chicken broth
2 Tbsp reduced-sodium soy sauce
2 Tbsp honey
4 quarter-size slices peeled fresh ginger
3 star anise pods (I couldn't find this so didn't use)
4 (5 oz) skinless, boneless chicken breasts, thinly sliced
1 medium yellow squash, halved lengthwise and sliced
4 oz snow peas, trimmed and halved
2 Tbsp chopped fresh cilantro
Cook rice noddles according to package directions; drain.
Meanwhile, combine broth, soy sauce, honey, ginger, and star anise in large skillet; bring to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken; return to simmer. Simmer, covered, for 10 minutes. Add yellow squash and peas. Cook until chicken is cooked throught and vegetables are crisp-tender, 5 minutes longer. Remove and discard ginger and star anise. Divide noodles among 4 bowls. Top each with chicken breast and ¼ of stock mixture. Top with cilantro. (Oops - I forgot the cilantro),
Prep: 15 min
Cook: 25 min
7 points per serving