|
Place the noodles in a heat proof bowl. Cover with boiling water. Stand for 3 minutes until tender. Drain and seperate the noodles.
Heat the oil in a large saucepan, and ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups of stock,cover and bring to the boil. Reduce the heat to medium low, add the chicken and cook for about 5 minutes until just cooked through. Tranfer the chicken to a chopping board and slice crossways into strips.
Add the remaining 4 cups of stock, soy sauce,sesame oil and sugar to the soup. Cover and increase the heat and bring to the boil, add the spring onions and bok choy. Cook for about a minute until the leaves just wilt.
Divide the noodle between the bowls, top with the sliced chicken. Ladle the boiling broth into the bowls. Top with shredded green onions and chilli if desired.
|
