Vietnamese Chicken Soup - a Miracle Noodle family favorite

Preparation:

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. Drain the water out of the package, rinse the noodles in cool water for 10-15 seconds (the konjac plant aroma is normal and will go away fully in the next step). Put in boiling water for 2 minutes. Then dry the noodles by placing in a non-oiled pan on medium heat until dry. 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 two soup bowls then top each serving with half the scallions and chili sauce.

5. Garnish bowls with a slice of lime and chopped cilantro.