CHICKEN NOODLE BOWL
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.
Cut up three green onions. And two carrots shaved, using a potato peeler.
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.