Serving Size: 4

Ingredients

  • 400g Lian Huat Yang Chun Noodles
  • 1.5L chicken or vegetable stock
  • 200g chicken breast or mushrooms, thinly sliced
  • 2 tsp of crushed garlic
  • 1 thumb-sized piece of ginger, sliced
  • 2 spring onions, finely chopped
  • 1 small bunch bok choy or choy sum, cut
  • 2 tbsp light soy sauce
  • 1 tsp sesame oil

Method

Blanch Yang Chun Noodles in boiling water for 1–2 minutes. Drain and set aside.

In a large pot, bring stock to a boil. Add garlic, ginger, and chicken (or mushrooms). Simmer until cooked through.

Season with soy sauce, sesame oil, salt, and white pepper.

Add bok choy and cook until just wilted.

Divide noodles into bowls, ladle hot broth over, and garnish with spring onions. Add optional chilli oil to serve.