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Malaysian Noodle Soup with Chicken

Yield 4 servings
The spicy broth is balanced by earthy mushrooms and delicate noodles. If overcooked, rice noodles become mushy.

Ingredients

  • 4 ounces uncooked wide rice stick noodles (banh pho)
  • 1 tablespoon canola oil
  • 1 pound skinless, boneless chicken thighs, cut into (1/4-inch-thick) strips
  • 2 tablespoons grated peeled fresh ginger
  • 1 teaspoon ground cumin
  • 3/4 teaspoon fennel seeds, crushed
  • 1/4 teaspoon ground cinnamon
  • 3 garlic cloves, minced
  • 1 star anise
  • 1 1/2 cups thinly sliced shiitake mushroom caps
  • 1 tablespoon Thai fish sauce
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped green onions

Nutrition Information

  • calories 343
  • caloriesfromfat 23 %
  • fat 8.6 g
  • satfat 1.5 g
  • monofat 3.6 g
  • polyfat 2.3 g
  • protein 26.9 g
  • carbohydrate 37 g
  • fiber 3.2 g
  • cholesterol 94 mg
  • iron 2.3 mg
  • sodium 788 mg
  • calcium 46 mg

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat. Drain.

  2. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 8 minutes or until browned, stirring constantly. Remove chicken from pan. Add ginger, cumin, fennel, cinnamon, garlic, and star anise to pan; cook 30 seconds, stirring constantly. Stir in chicken, mushrooms, fish sauce, and broth; bring to a boil. Reduce heat; simmer 12 minutes. Discard star anise. Stir in pepper. Place 3/4 cup noodles into each of 4 bowls. Ladle 1 cup soup into each bowl; sprinkle each serving with 1 tablespoon onions.