Ingredients

Method

Wash the chicken and pat dry with kitchen towel. Cut the thighs into bite size pieces. Wash the Bok Choi and cut into bite size pieces. Slice the mushrooms. When slicing the spring onions, reserve the green bits for the garnish. Break the dried noodles in half before cooking. Grate the ginger and garlic.

In a large saucepan, heat 15ml of oil on a medium - high heat and add the spring onions, garlic and ginger and stir through for about a minute. Add the water, miso, remaining sesame oil and soy sauce and bring to a boil. Add the chicken and cook for a further 3 minutes. Now add the mushrooms noodles and bok choi and continue to cook for a further 3-5 minutes or until the chicken is cooked and vegetables are tender. Serve in warm serving bowl, sprinkle with the reserved spring onions and drizzle a tablespoon of sriracha in top of each bowl if you like heat. If you don't like it too spicy, leave this out.