You can use any type of noodles in this soup, including fresh rice noodles, thin egg noodles and Shanghai noodles. If you are using vacuum-packed, pre-cooked noodles, rinse them under hot running water to untangle them and drain before adding to the soup. I prefer to use fresh Hokkien noodles, available at Asian grocers. Prepare them as you would fresh pasta, blanching them in a pot of boiling salted water and draining before adding to your soup.
½ bunch (about 200g) bok choy
450g pre-cooked Hokkien noodles
6 cups rich Chinese chicken stock (see recipe link below)
3 tbsp light soy sauce
1 tbsp ginger, cut into matchsticks
1 tsp white sugar
400g free-range chicken thigh fillet, cut widthways into 1cm slices
1 tsp sesame oil
½ cup spring onions, cut into matchsticks
2 large red chillies, finely sliced on the diagonal
1. Remove cores from bok choy, cut crossways into four, then wash thoroughly and drain.
2. Place noodles in a colander and rinse well under hot running water, then drain.
3. Bring stock to the boil in a large heavy-based pot. Add soy sauce, ginger and sugar and stir to combine.
4. Reduce heat, add drained noodles, and simmer gently for 30 seconds. Add bok choy and chicken and simmer for a further two minutes or until chicken is cooked through. Stir in sesame oil, then remove pot from stove.
5. Ladle soup into large bowls. Place spring onion and chilli in a separate bowl and serve alongside the soup.
Kylie Kwong's rich Chinese stock recipe.