Wok Chicken Noodle Soup
85g fresh egg noodles
1.5L chicken stock
2 T soy sauce
1 T mirin
3x3cm ginger, julienne strips
2 chicken breast fillets, thinly sliced
1kg baby bok choy, stalks trimmed, leaves separated
Fresh coriander to garnish
Sweet chilli sauce to serve (optional)
1.5L chicken stock
2 T soy sauce
1 T mirin
3x3cm ginger, julienne strips
2 chicken breast fillets, thinly sliced
1kg baby bok choy, stalks trimmed, leaves separated
Fresh coriander to garnish
Sweet chilli sauce to serve (optional)
Cook noodles in saucepan of boiling water for 1 min, drain and rinse. Pour stock into wok, heat to simmering, add soy sauce, mirin, ginger, chicken, noodles for 5 mins (until chicken tender and noodles warm). Remove any scum from surface. Add bok choy for 2 mins (until wilted). Serve in deep bowls with coriander and sweet chilli sauce if desired.