Asian Chicken Noodle Soup

MARINADE
3 tablespoons rice vinegar
1-1/2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon shredded fresh ginger
2 teaspoons cornstarch

3/4 pound boneless, skinless chicken breast, cut into thin strips
1 tablespoon canola oil
1 teaspoon minced fresh ginger
3 cloves garlic, minced
1/2 cup shredded leek, white part only
4 cups organic chicken broth
1/2 cup frozen corn
1/4 pound dried bean thread noodles
1/2 pound spinach leaves
1/2 teaspoon white pepper
1 teaspoon hot sesame oil
Low-sodium soy sauce, to taste

1. In a zip-top bag, combine all marinade ingredients and add chicken strips; toss to coat. Marinate in refrigerator for 30 minutes, or overnight.
2. In a large pot, heat oil over medium-high heat. Sauté ginger, garlic, and leek until softened, about 3 minutes. Add chicken broth and corn. Bring to a boil.
3. Add noodles and chicken strips with marinade sauce into boiling broth. Cook, stirring occasionally, until noodles are soft and chicken is done, about 5 minutes.
4. Add spinach, cover, and let it simmer until heated through, 1-2 minutes. Add white pepper and stir in sesame oil. Season with soy sauce. Serve hot.

Ying Chang Compestine is the author of three children's books, including The Story of Noodles (Holiday House, 2002), and three cookbooks, including Secrets from a Healthy Asian Kitchen (Avery Penguin Putnam, 2002).

Calories 206,Fat 5,Perfat 22,Cholesterol 31,Carbo 25,Protein 17,Fiber 2,Sodium 776