March 13 2014
Try this vegetarian meal that uses cashews and chickpeas to create a creamy stew.
For many citizens of Southeast Asia, no day is complete without slurping up a fragrant bowl of noodles. This “souped-up” version includes shiitake mushrooms for a healthy dose of immune-boosting compounds, and edamame—a green soybean filled with protein, fiber and energy-boosting B vitamins.
6 oz. soba noodles
1 Tbsp. peanut oil
2 pound ground lean chicken
1 Tbsp. fish sauce
2 shallots, chopped
3 garlic cloves, minced
1-inch piece fresh ginger, minced
5 cups reduced-sodium chicken broth
1 cup sliced shiitake mushrooms
1 cup frozen edamame, shelled
2 scallions, sliced
4 tsp. dried red chili flakes
4 tsp. black pepper
2 large eggs, lightly beaten
2 cups bean sprouts
Fresh cilantro, mint and basil
1 lime, cut into wedges
Prepare noodles according to package directions. Drain noodles, rinse with cold water and set aside. Return pot to stovetop and heat oil over medium heat.
Add ground chicken, fish sauce, shallots, garlic and ginger to pot; cook until chicken is no longer pink, about 5 minutes. Pour in broth and 1 cup water. Add shiitake mushrooms, edamame, scallions, chili flakes and black pepper. Bring to a boil, reduce heat and simmer for 5 minutes.
Add eggs and continually stir until they solidify. Stir in bean sprouts and cooked noodles. Ladle soup into bowls and serve with herbs and lime wedges.
NUTRITIONAL INFO PER SERVING: 420 calories, 33g protein, 9g fat, 56g carbs, 820 mg sodium