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| 4 cups chicken stock ΒΌ Chinese cabbage, finely sliced 1 small red chilli, finely sliced (optional) 2 tablespoons coriander, chopped 1 bunch bok choy, shredded 1 teaspoon ginger, finely chopped 2 tablespoons reduced-salt soy sauce 1 tablespoon fish sauce 125g Hokkien egg noodles, cooked 1 cup skinless chicken, cooked and shredded 1 cup mung bean sprouts 1 spring onion, sliced |
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10 minutes preparation + 5 minutes cooking Combine stock and cabbage in a large pot and bring to the boil. Simmer over gentle heat for 5 minutes or until tender. |
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