Ingredients (serves 4)
- 450g fresh thin Hokkien noodles
- 1 tablespoon peanut oil
- 3cm piece ginger, peeled, finely chopped
- 2 garlic cloves, crushed
- 2 small red chillies, deseeded, finely chopped
- 6 cups reduced-salt chicken stock
- 500g chicken breast fillets, trimmed
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 3 teaspoons brown sugar
- 4 green onions, thinly sliced diagonally
- 1 bunch baby bok choy, chopped
- finely shredded green onions, to serve
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.
- Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.
- Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add green onion and bok choy. Cook for 1 minute or until leaves just wilt.
- Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chilli on the side.