|Vietnamese Noodle Soup with Miracle Noodle - Seriously Soupy|
Vietnamese Noodle Soup
Recipe from Miracle Noodle
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) - I used dried porcini mushrooms
1 thinly slice chili pepper with seeds removed (optional)
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.
Total Fat 3.6g
Saturated Fat 1.0g
Total Carbohydrates 6.2g
Dietary Fiber 1.7g