Chicken Noodle Bowl with Edamame and Straw Mushrooms

Yield: 5 servings (serving size: about 3/4 cup noodles and about 1 1/4 cups chicken mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 18%
  • Fat: 6.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 3g
  • Protein: 26.4g
  • Carbohydrate: 36.6g
  • Fiber: 5.8g
  • Cholesterol: 0.0mg
  • Iron: 2.7mg
  • Sodium: 860mg
  • Calcium: 62mg


  • 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)


  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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