Ingredients

Method

In a large saucepan place the chicken stock, crushed garlic, ginger, soy sauce, sugar, wine and sesame oil and mix well. Place on a high heat and bring to a simmer, once simmering reduce the heat to medium and simmer for 10 minutes.

While the broth is simmering, cook the noodles as per the packet instructions. Prepare the bok choi by cutting them in half and then into quarters. If they are not very big you could leave the bok choi in half and use 4 instead of two. Wash them and set aside.

Place the bok choi in the broth and cook for 1 minute then remove and put to one side.

Remove the ginger and the garlic from the broth and divide the noodles into 4 bowls. Place the chicken and the bok choi on top of the noodles and ladle over the broth. Garnish with the spring onions.