Bok Choy

CHICKEN NOODLE BOWL

SERVES FOUR

Cut three small bok choy in half.
Place them in a frying pan on medium heat with one teaspoon of olive oil, one clove minced garlic.
Cook for three three minutes, turn a few times to make sure they cook evenly.
Then add two tablespoons of soya sauce, cook for another two minutes or so till leaves turn bright green.
Then add a tablespoon of water.
Set aside.

Cut up three green onions. And two carrots shaved, using a potato peeler.
Set aside.

Take four cups of chicken broth and pour into a large pot.
Bring to a boil.
Then lower temperature to a simmer.
Add two tablespoons of fish sauce and soya sauce, or to your taste.
Then add two flattened out, regular-sized chicken breasts.
Let simmer for eight minutes.
Take out the chicken and cut up into small bite-sized pieces.

Then add four handfuls off vermicelli noodles (usually that is one package) to the broth.
Leave in the hot broth for six minutes.

Take four large bowls .

Add the noodles, bok choy, and the chicken pour the broth over the mixture, almost to the top of the bowls.

Top off with shaved carrots and green onions.

Bon Appetit.