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Chicken Noodle Bowl With Edamame And Straw Mushrooms


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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)

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