Chicken Noodle Bowl with Edamame and Straw Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 peeled fresh lemongrass stalks |
6 cups fat-free, less-sodium chicken broth |
1 (1-inch) piece peeled fresh ginger, thinly sliced |
5 ounces uncooked wide rice sticks (rice-flour noodles) |
12 ounces skinless, boneless chicken thighs, cut into 1/4-inch strips |
2 cups frozen blanched shelled edamame (green soybeans), thawed |
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 leaves |
1/3 cup diagonally sliced green onions |
lime wedges (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. Reduce heat to low, and simmer 45 minutes. Remove lemongrass pieces and ginger using a slotted spoon; discard.
2. Cook noodles according to package directions; drain and set aside.
3. Add chicken strips to broth; increase heat to medium, and cook 5 minutes. Add edamame, carrot, soy sauce, and mushrooms; cook 5 minutes or until chicken is done. Remove from heat; stir in cilantro and green onions.
4. 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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