Chicken Noodle Bowl With Edamame And Straw Mushrooms

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 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)

Recipe

• 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.