In a 3-quart saucepan, bring chicken stock to a boil over medium-high heat. Add garlic, ginger, sugar (if using) and cardamom, and let simmer for 10 minutes.
In a separate saucepan, cook rice noodles according to package directions, drain, rinse and divide between two soup bowls.
Add chicken to stock and let cook for 5 minutes.
Divide mung beans between 2 soup bowls. Divide soup between the two bowls, then top each serving with half of the scallions, and the chili sauce. Garnish bowls with a slice of lime and pieces of cilantro.
Freezing the chicken for 10 or 15 minutes makes it easier to slice into thin strips.
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|Serving Size: 1 Serving (517g)|
|Recipe Makes: 2|
|Calories from Fat: 13 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 32.5mg||10 %|
|Sodium 626.2mg||22 %|
|Potassium 598.5mg||16 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 34.3g|
|Protein 19.5g||28 %|
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Calories per serving: 243
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