Vietnamese Noodle Soup

Vietnamese Noodle Soup
Preparation Time:
10 minutes
Total Time:
20 minutes


  • 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).


  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!

Nutritional Info: 2 Servings


  • Calories 180
  • Total Fat 3.6g
  • Saturated Fat 1.0g
  • Cholesterol 73mg
  • Total Carbohydrates 6.2g
  • Dietary Fiber 1.7g
  • Protein 31.1g
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NO! They shrink up n turn into mini rubberbands! I froze some left over spaghetti…was awful, had to throw out! ?


How do you store leftovers? These are wonder

Mary Johnston

I’m just wondering if the different noodles can be frozen?
Thank you

Lorraine Taylor

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