Ingredients

4 cups chicken stock ¼ Chinese cabbage finely sliced 1 small Red chilli finely sliced optional 2 tablespoons Coriander chopped 1 bunch Bok choy shredded 1 tablespoon reduced-salt Soy sauce 1 teaspoon Fish sauce 125 g Hokkien egg noodles cooked 1 cup skinless Chicken cooked and shredded 1 cup Mung Bean Sprout 1 spring onion sliced

Description

Combine Stock And Cabbage In A Large Pot And Bring To The Boil. Simmer Over Gentle Heat For 5 Minutes Or Until Tender. Add Chilli, Coriander, Bok Choy, Ginger And Sauces. Divide Hot Noodles And Chicken Between 4 Deep Serving Bowls. Ladle Soup Mixture Over

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