Ingredients
Yield: 4 Servings
| Amount | Main ingredients |
|---|---|
| 1 lb. | Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken Breast |
| 8 oz. | Bean Thread Noodles |
| 1 tsp. | Sesame Oil |
| 2 cups | Shiitake Mushrooms - Sliced |
| 2 cloves | Garlic - Minced |
| 3-inch piece | Ginger, Peeled - Minced |
| 1 stalk | Lemongrass With Outer Layer Removed - Thinly Sliced |
| 1 qt. | Chicken Stock |
| 2 cups | Kale Chiffonade |
| 1 Tbsp. | Low-Sodium Soy Sauce |
| To taste | Salt & Pepper |
| As needed | Sliced Scallion |
| As needed | Lime Wedges |
| Optional | Sambal |
Products in this recipe
Directions
- In a large bowl, soak the noodles in warm water for about 30 minutes.
- Strain and set aside.
- In a large pot on medium-high heat, add the sesame oil and sauté the mushrooms.
- Add the garlic, ginger, and lemongrass. Continue to sauté for 1 minute.
- Add the stock. Simmer for 30 minutes.
- Add the Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken Breast , kale, and soy sauce. Season with salt and pepper.
- Bring the broth to a boil. Add the noodles. Cook until they are translucent.
- To serve, place the noodles into a serving bowl.
- Ladle soup over the noodles.
- Top with scallions.
- Serve with lime and sambal, if desired.
