Vietnamese Noodle Soup

Spicy, low fat soup. My husband and I had wonderful soup at a local Vietnamese restaurant and I tried to duplicate it at home. It's not exactly the same, but pretty close!

Ingredients:

• 5 (14 oz.) cans vegetable stock
• 2 Tbsp. garlic chili sauce* (Tuong ot toi veit-nam)
• 1 Tbsp. Sriracha hot chili sauce* (Tuong ot sriracha)
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• 1 bunch of scallions, chopped
• 1 bunch of fresh cilantro, chopped
• 8 oz. of stir fry vegetables**
• 1/2 package of plain Chinese noodles (broken into smaller pieces)
• dash of lemon juice
• 1 (8 oz.) container of bean sprouts

*These are distributed by Huy Fong Foods, Inc and can be found in the Asian or Ethnic section of most grocery stores.

**I use Marjon fresh stir fry vegetables in a bag - the veggies are napa cabbage, Chinese cabbage, cabbage, carrots, red cabbage, bok choy, onions, savoy, broccoli and snow peas

Directions:

Pour the stock into a large pan. Add the garlic chili sauce and hot chili sauce. Add 3/4 of the scallions and 3/4 of the cilantro. Turn the heat on low and cook for about 20 minutes. Add the vegetables and cook for 10 minutes.

Add the Chinese noodles, a dash of lemon juice and 3/4 of the bean sprouts and cook for 5-10 minutes.

Serve the soup and put the remaining scallions, cilantro and bean sprouts on the side adding as you like.

I usually also make vegetable egg rolls or spring rolls to go with the soup.

By Lisa from Tampa