Chicken Noodle Bowl With Edamame and Straw Mushrooms

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READY IN: 55mins
Recipe by dicentra

Cooking Light. January 2003. I love noodle bowls! So easy and versitile. To make it vegetarian, use vegetable broth and tofu.

Ingredients Nutrition


  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.

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