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about one about one hundred and fourtyg jar corn (Recipes by ingridients corn) (Recipes by ingridients corn) kernels one quarter cup sliced water (Recipes by ingridients water) chestnuts, drained about fiftyg rice vermicelli (Recipes by ingridients vermicelli) noodles eight (about about sixtyg) snow, peas (Recipes by ingridients peas) trimmed, diagonally sliced about three hundred and seventy-fiveml (about one about one/two cups) hot water (Recipes by ingridients water) about two hundred and fiftyml (about one cup) Campbells Real Stock Vegetable about three teaspoons soy sauce (Recipes by ingridients sauce) two green shallots, trimmed, thinly slicedStep about one Combine the corn (Recipes by ingridients corn) (Recipes by ingridients corn) kernels, water (Recipes by ingridients water) chestnuts, noodles, snow, peas (Recipes by ingridients peas) , water (Recipes by ingridients water) vegetable stock and soy sauce (Recipes by ingridients sauce) in a medium saucepan. Cover and bring to boil over medium-high heat. Corn Broth With Rice Noodles Recipe. Reduce heat to medium and simmer, covered, for about four-about five minutes or until the noodles are tender. Corn Broth With Rice Noodles Recipe. Step two Use tongs to place noodles into serving bowls. Corn Broth With Rice Noodles Recipe. Ladle over hot broth and sprinkle with green shallots.. Corn Broth With Rice Noodles Recipe.
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Easy recipe: over,sauce,medium,three,sliced,chestnuts,green, course, eats, entree,fare,food,serving
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