Ingredients
* 1 diced onion
* 1/2 diced red pepper
* 1 diced celery stalk
* 1 cup low sodium chicken stock
* 2 cloves minced garlic
* 1/2 tsp hot Asian chili sauce
* 1/2 tsp low sodium soy sauce
* 1/4 tsp sesame oil
* 1 cup frozen peas or frozen mixed vegetables
* 1 tin sliced water chestnuts
* 1 tin drained tuna
* 1 tin mandarin oranges
* 1 tin reduced fat cream of mushroom soup
* 1 Tbsp sweet chili oil
* 1/8-1/4 tsp Chinese five spice powder (to taste)
* 1/2 cup toasted slivered almonds
* 1/2 package broad egg noodles, whole what or regular, cooked to al dente
Directions
1. Saute the red pepper, onion, and celery in a pan coated in a non stick spray over medium high heat until soft. Add minced garlic at the end and saute for about 30 seconds until fragrant.
2. Add the chicken stock, sesame oil, soy sauce, hot chili sauce, frozen peas, tuna, and water chestnuts. Stir well and bring to a simmering boil. Simmer five minutes.
3. Add the mushroom soup, mandarin oranges, sweet chili oil, and Chinese five spice powder. Start with 1/8 tsp and taste to adjust. The mandarin oranges might break up in the heat, this is okay.
4. Toss the cooked egg noodles into the pan and sprinkle in the toasted almonds last.
5. Serve family style!
