Vietnamese Noodle Soup
on Time:10 minutes Total Time: 20 minutes
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)
Method
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.
2.
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.
3.
Add chicken to stock
and let cook for 5 minutes(until completely cooked)
4.
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.
I could swear I was at the Vietnamese restaurant, but without the calories!
