Chinese-style Chicken Noodle Soup

1 teaspoon canola oil

1½ teaspoons minced garlic

2 teaspoons minced fresh ginger

2 cans (14 ounces each) reduced-sodium chicken broth

3 tablespoons reduced-sodium soy sauce

2 tablespoons rice vinegar

½ pound boneless, skinless chicken breasts, cut into ½-inch pieces

1 tablespoon cornstarch

4 ounces Chinese wheat noodles

3 cups frozen sugar snap pea vegetable stir-fry mix

In a large pot, heat the oil over medium-high. Add the garlic and ginger and cook, stirring constantly, until fragrant and begin to turn golden, about 1 minute. Add the broth, soy sauce and vinegar. Cover the pot and bring to a simmer.

Meanwhile, in a small bowl, toss chicken with cornstarch. Add to the simmering broth along with the noodles. Return to a simmer and cook until the noodles are tender and the chicken is no longer pink in the center, about 3 minutes. Stir in the vegetables and cook until they are heated through.

Serves four.

Nutrition values per serving: 237 calories, 5 g fat (1 g saturated), 32 g carbohydrates, 4 g fiber, 21 g protein, 23 mg cholesterol, 808 mg sodium.

"The Volumetrics Eating Plan" by Barbara Rolls (2007 Harper, $15.95)