Chicken Noodle Bowl With Edamame and Straw Mushrooms |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 5 |
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Cooking Light. January 2003. I love noodle bowls! So easy and versitile. To make it vegetarian, use vegetable broth and tofu. Ingredients:
2 stalks peeled fresh lemongrass |
6 cups reduced-sodium fat-free chicken broth |
peeled fresh ginger, thinly sliced |
5 ounces uncooked wide rice sticks (rice-flour noodles) |
12 chicken thighs, cut into 1/4-inch strips |
2 cups blanched shelled frozen edamame, thawed (green soybeans) |
1/3 cup diagonally cut carrot |
1 tablespoon low sodium soy sauce |
1 (15 ounce) can straw mushrooms, drained |
1/2 cup loosely packed cilantro leaf |
1/3 cup diagonally sliced green onion |
lime wedge (optional) |
Directions:
1. Lightly crush lemongrass using the side of a knife; slice stalks into 2-inch pieces. Combine lemongrass pieces, broth, and ginger in a large saucepan; bring to a boil.
2. Reduce heat to low, and simmer 45 minutes. Remove lemongrass pieces and ginger using a slotted spoon; discard.
3. Cook noodles according to package directions; drain and set aside.
4. Add chicken strips to broth; increase heat to medium, and cook 5 minutes.
5. Add edamame, carrot, soy sauce, and mushrooms; cook 5 minutes or until chicken is done. Remove from heat; stir in cilantro and green onions.
6. Divide the rice noodles evenly among each of 5 soup bowls. Ladle chicken mixture over noodles. Garnish with lime wedges, if desired.
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