Ingredients
Method
1.Cook the noodles according to the pack directions.
2.In a large saucepan, heat the oil and cook the chicken and ginger until the chicken is sealed, then add the mushrooms, chilli flakes and the white parts of the bok choy. Add the chicken stock.
3.Stir in the soy sauce, bring to a gentle simmer, then add the green parts of the bok choy and simmer until tender – about 3-5 minutes.
4.Divide the noodles between four bowls then pour the soup onto the noodles. Top each bowl with sliced spring onions and a pinch of toasted sesame seeds if desired. Serve with a spoon and fork.
Note
- PER SERVE: Energy: 403kcal, 1689kj Protein: 30.6g Fat: 9.6g Saturated fat: 2.3g Cholesterol: 58mg Carbohydrate: 44g Fibre: 7.2g Sodium: 1962mg