Rating: 1.5 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light January 2003

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

318 calories; calories from fat 18%; fat 6.3g; saturated fat 0.8g; mono fat 1.7g; poly fat 3g; protein 26.4g; carbohydrates 36.6g; fiber 5.8g; cholesterol 0mg; iron 2.7mg; sodium 860mg; calcium 62mg.
Advertisement
Advertisement