Chicken Noodle Bowl With Edamame And Straw Mushrooms

• 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.

chicken broth, fresh ginger, rice, skinless, frozen blanched, carrot, soy sauce, straw mushrooms, cilantro, green onions, lime wedges

Taken from www.myrecipes.com/recipe/chicken-noodle-bowl-with-edamame-straw-mushrooms (may not work)