Vietnamese Noodle Soup

By á-6136

Ingredients

• 3 cups organic reduced sodium chicken stock
• 1 clove garlic, minced
• 1 tsp minced ginger
• 1/4 tsp cardamom
• 1- 7oz bag of Miracle Noodle Angel Hair Noodles
• 1 boneless, skinless chicken breast sliced crosswise into 1/8 slices
• 1 cup bean sprouts
• 2 scallions, sliced into 1/4 inch pieces
• 1 tsp chili sauce(optional)
• 1/2 lime, cut in half
• 1/4 cup chopped cilantro
• 1/3 cup of mushrooms-any variety (optional)
• 1 thinly slice chili pepper with seeds removed (optional)

Details

Adapted from miraclenoodle.com

Preparation

Step 1

In a 3 quart saucepan, bring chicken stock to a boil over medium-high heat. Add garlic, ginger and cardamom and let simmer for 10 minutes.
In a colander rinse noodles with warm water for a couple of minutes, pat dry with a small hand towel or paper towel to remove excess water. Divide noodles into two bowls.
Add chicken to stock and let cook for 5 minutes(until completely cooked)
Pour soup into bowls over the noodles. Divide bean sprouts between 2 soup bowls then top each serving with half the scallions and chili sauce. Garnish bowls with a slice of lime and pieces of cilantro.