So I’ve been having fun experimenting with my miracle noodles.  If you’ve never heard of them before, they are basically clear, calorie free noodles!  Obviously, they aren’t as filling as traditional noodles, but it gives dishes texture and makes me “think” I am eating noodles.You can buy them online, or you can find them at many asian markets (called YAM NOODLES) in the refrigerated section. They are in a plastic package that contains the noodles and water.

Vietnamese “Miracle Noodle” Soup

Makes 2 servings

7 oz pre-cooked chicken breast or shredded rotisserie chicken
1.5 cartons salt free chicken stock
1 cup sliced mushrooms
1/2 large onion, sliced thinly
1 bunch green onions, chopped
1/2 cup cilantro, chopped
1 cup bean sprouts
2-3 packages miracle noodles (your choice, no calories!)
2 Tbsp hoisin sauce (optional)
Asian hot sauce (sriracha) to taste
Salt & Pepper to taste

First, rinse the noodles well in a strainer, seperating them with your fingers.  Pat them dry with a paper towel.  Set aside. In a medium saucepan bring the chicken stock to a simmer.  Add in mushrooms, white and green onions & chicken.  Once the onions have softened and turned into a nice broth, season with salt & pepper (to taste).  Spoon the broth into 2 large bowls. In each bowl place half of the broth, 1/4 cup cilantro, 1/2 cup bean sprouts, 1 Tbsp hoisin & hot sauce.

Important Note: It’s recommended from the miracle noodle company that the noodles NOT be cooked in the broth, they have a better texture when added in at the end of cooking.

Nutrition (per serving)
Cals: 293  Fat: 4.4g  Carbs: 22g  Fibre: 4g  Sugars: 8g  Protein: 39g