Chicken Noodle Bowl with Edamame and Straw Mushrooms



5 servings (serving size: about 3/4 cup noodles and about 1 1/4 cups chicken mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 318
Caloriesfromfat 18 %
Fat 6.3 g
Satfat 0.8 g
Monofat 1.7 g
Polyfat 3 g
Protein 26.4 g
Carbohydrate 36.6 g
Fiber 5.8 g
Cholesterol 0.0 mg
Iron 2.7 mg
Sodium 860 mg
Calcium 62 mg


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)


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.

January 2003
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