Speedy, mildly spicy, comfort food!
A true 30-minute meal.
Its not health foodjust good, healthy food!
Sally Vargas
About two cups of shredded chickenor any other meatis perfect.
Slice the bok choy into pieces, or halve them lengthwise for a more dramatic presentation.
The recipe comes together so quickly, you will want to put it into your regular meal rotation!
Sally Vargas
Cover the pot and bring it to a simmer over medium-low heat.
Once simmering, place the lid slightly ajar and continue to simmer for 5 minutes.
Transfer to a plate, and shred into pieces with your fingers when cool enough to handle.
Sally Vargas
Add the remaining chicken stock to the pot and bring to a simmer.
Add the ginger, lime juice, fish sauce, chili sauce and brown sugar.
Stir and taste for seasoning.
Add more chili sauce if you wish to make a spicier broth.
Simmer for about 10 minutes to allow the flavors to mingle.
Bring a large pot of water to a boil.
Add the noodles and cook for 6 to 8 minutes, until tender or according to package directions.
Drain into a colander.
Return to a simmer.
Remove from the heat after 1 minute.
Divide the noodles among 4 large soup bowls and top with the chicken.
Ladle the broth and vegetables over top and garnish with the basil, mint or cilantro, if desired.
Serve with lime wedges and sprinkle with red pepper flakes.
