• In a large pot, bring chicken broth and 1 1/2 cups water to a boil. Add chicken and simmer 3 minutes. Add carrots, snow peas and ginger; simmer 3 minutes.

  • Stir in scallions, soy sauce, lime juice and hot sauce.

  • Meanwhile, boil rice noodles for 6 minutes. Drain.

  • Divide cooked noodles among four bowls. Spoon an equal amount of soup into each bowl of noodles.

  • Scatter mint and cilantro over each dish and serve immediately.

Nutrition Facts

390 calories; 10 g total fat; 166 mg cholesterol; 705 mg sodium. 37 g carbohydrates; 38 g protein;