- 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
- 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.
I could swear I was at the Vietnamese restaurant, but without the calories!