Yield: 8 servings
  
      1    (4 1/2 Lb. ) Fryer            
      1 c  Sliced Gingerroot            
      3    Stalks Celery, Diagonally    
           Sliced                        
      4 oz Uncooked Rice Noodles        
      2 tb Vegetable Oil                
  1 1/2 tb Low Sodium Soy Sauce
      1 tb Lime Juice
      1 cl Garlic Minced
      6    Green Onions Sliced
    1/2 c  Sliced Radishes
      3    Carrots Diagonally Sliced

Remove Giblets & Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several Slits in Skin Of The Chicken & Insert Gingerroot Slices. Place Chicken in A Dutch Oven & Cover With Water. Bring To A Boil, Reduce Heat & Simmer 50 Min. OR Until Chicken Is Tender. Remove Chicken From Broth, Reserving Broth; Let Chicken Cool. Discard Gingerroot Slices. Skin & Bone Chicken & Cut Into 1/2 Inch Pieces. Set Asode. Bring Reserved Chicken Broth To A Boil; Add Celery & Carrots & Cook Over High Heat 45 Seconds. Drain Vegetables Well & Rinse Immediately Under Cold Water. Drain Well Again. Cook Rice Noodles According To Package Directions. Drain Well.

Combine Oil, Soysauce, Lime Juice,& Garlic. Add To Reserved Chicken, Celery, Carrots, Green Onions & Radishes, Tossing Gently. Spoon Rice Noodles Onto A Serving Platter. Arrange Chicken Mixture in Center. Chill Until Ready To Serve. About 245 Cal. Per 1 C. Chicken Mixture & 1/4 C. Rice Noodles. (Fat 8.9. Chol. 57.)

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