Malaysian Noodle Soup with Chicken

The spicy broth is balanced by earthy mushrooms and delicate noodles. If overcooked, rice noodles become mushy.

Yield: 4 servings

Ingredients

• 4  ounces  uncooked wide rice stick noodles (banh pho)
• 1  tablespoon  canola oil
• 1  pound  skinless, boneless chicken thighs, cut into (1/4-inch-thick) strips
• 2  tablespoons  grated peeled fresh ginger
• 1  teaspoon  ground cumin
• 3/4  teaspoon  fennel seeds, crushed
• 1/4  teaspoon  ground cinnamon
• 3  garlic cloves, minced
• 1  star anise
• 1 1/2  cups  thinly sliced shiitake mushroom caps
• 1  tablespoon  Thai fish sauce
• 2  (14-ounce) cans fat-free, less-sodium chicken broth
• 1/4  teaspoon  freshly ground black pepper
• 1/4  cup  chopped green onions

Preparation

Cook noodles according to package directions, omitting salt and fat. Drain.

Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 8 minutes or until browned, stirring constantly. Remove chicken from pan. Add ginger, cumin, fennel, cinnamon, garlic, and star anise to pan; cook 30 seconds, stirring constantly. Stir in chicken, mushrooms, fish sauce, and broth; bring to a boil. Reduce heat; simmer 12 minutes. Discard star anise. Stir in pepper. Place 3/4 cup noodles into each of 4 bowls. Ladle 1 cup soup into each bowl; sprinkle each serving with 1 tablespoon onions.

Nutritional Information

Calories:

343 (23% from fat)

Fat:

8.6g (sat 1.5g,mono 3.6g,poly 2.3g)

Protein:

26.9g

Carbohydrate:

37g

Fiber:

3.2g

Cholesterol:

94mg

Iron:

2.3mg

Sodium:

788mg

Calcium:

46mg