Chicken Noodle Bowl with Edamame and Straw Mushrooms
|2 peeled fresh lemongrass stalks|
|6 cupsfat-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 cupsfrozen blanched shelled edamame; (green soybeans), thawed|
|1/3 cupdiagonally cut carrot|
|1 tablespoonlow-sodium soy sauce|
|1 (15-ounce) can straw mushrooms; drained|
|1/2 cuploosely packed cilantro leaves|
|1/3 cupdiagonally sliced green onions|
Chicken Noodle Bowl with Edamame and Straw Mushrooms Preparation
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.
Cook noodles according to package directions; drain and set aside.
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.
Divide the rice noodles evenly among each of 5 soup bowls. Ladle chicken mixture over noodles. Garnish with lime wedges, if desired.
CALORIES 318 (18% from fat); FAT 6.3g (sat 0.8g,mono 1.7g,poly 3g); IRON 2.7mg; CHOLESTEROL 0.0mg; CALCIUM 62mg; CARBOHYDRATE 36.6g; SODIUM 860mg; PROTEIN 26.4g; FIBER 5.8g
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Chicken Noodle Bowl with Edamame and Straw Mushrooms. Be the first to review it!