Chinese Noodle Soup
- 8 Cups of Water
- 2.5 Chicken Bouillons
- 2 Garlic Cloves, Minced
- 1.5 Tsps. Minced Ginger
- 2 Tbsps. Soy Sauce
- 2 Tsps. Sugar
- 1.5 Tbsps. Chinese Cooking Wine
- 2 Tbsps. Sesame Oil or Olive Oil
- 12 oz Egg or Rice Noodles, Long
- 2 Medium Bok Choy, Cut into Quarters
- 1 Celery Rib, Thinly Sliced
- 1 Cup Fresh Snow Peas, Halved
- 1 Lb. of Chicken, Cut into Strips
- 2 Green Onions, Sliced Diagonally
- Fresh Cilantro Leaves, Optional for Garnish
- Cook noodles according to package directions. Drain well and set aside.
- Season chicken with about a tablespoon of soy sauce and pepper. In a large pot heat 1 tablespoon of oil and sauté the chicken until lightly browned. Remove from the pot.
- Drain the excess water/fat from the chicken and heat the remaining oil in the same pot. Sauté the ginger and the garlic for about 20 seconds. Stir in remaining soy sauce, sugar, cooking wine, bouillon and water. Bring to a boil.
- Add in celery and snow peas and return to a boil.
- Next, simmer for about 5 minutes.
- Stir in chicken, green onions, and bok choy and remove from the heat.
- Separate the noodles into bowls and pour the broth mix over the noodles.
- Garnish with cilantro. You can also add chili paste and sliced jalapeno peppers.