Chicken Noodle Bowl with Edamame and Straw Mushrooms

Ready in 45 minutes

easy and delicious


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

Original recipe makes 5 Servings



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

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