Ingredients

The following ingredients have 4 Servings
  • 6 cups chicken or vegetable broth (home made or organic low sodium)
  • 4 oz vermicelli thin rice noodles
  • 1/4 cup soy sauce (tamari for gluten free)
  • 2-3 tablespoons fish sauce (for vegetarian/vegan version omit this)
  • 1/4-1/2 lemon (juiced)
  • 2-3 teaspoons Sriracha
  • 1-2 teaspoons chili garlic sauce
  • 1 tablespoon brown sugar
  • 3-4 cloves garlic (minced)
  • 1 teaspoon ginger (minced)
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 can baby corn
  • 1/2 pound bok choy (sliced)
  • fresh cilantro (chopped)

Instruction

  • Bring broth to a boil.
  • In a bowl combine soy sauce, fish sauce, lemon juice, Sriracha, chili garlic sauce, sugar, garlic, ginger, sesame oil and rice vinegar.
  • When broth comes to a boil add vermicelli noodles. Reduce heat to medium, cook for a couple minutes then add sauce mixture. Stir to combine. Cook for a couple minutes.
  • Add baby corn and cook for a couple minutes. Add bok choy at the last minute.
  • Serve garnished with fresh cilantro, and a splash of sesame oil and Sriracha.