Ingredients

The following ingredients have 4 Servings
  • 3 cups chicken stock/broth, low sodium ((Note 1))
  • 2 garlic cloves (, smashed (Note 2))
  • 1.5 cm / 1/2" ginger piece, (cut into 3 slices (optional, but highly recommended))
  • 1 1/2 tbsp light soy sauce (, or normal all purpose soy sauce (Note 3))
  • 2 tsp sugar ((any))
  • 1 1/2 tbsp chinese cooking wine ((Note 4))
  • 1/4 - 1/2 tsp sesame oil (, toasted (optional) (Note 5))
  • 180g / 6oz fresh egg noodles ((Note 6))
  • 2 large bok choy or other vegetables of choice ((use any blanchable veg - Note 7))
  • 1 cup shredded cooked chicken ((or other protein of choice))
  • 1 scallion / shallot (, green part only finely sliced (optional garnish))

Instruction

  • Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.
  • Meanwhile, cook noodles according to packet directions.
  • Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
  • Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
  • Pick garlic and ginger out of soup.
  • Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.