Recipe(tried): Asian Chicken and Noodle Soup

This was our "Dinner" we had at lunchtime yesterday as DH is working nights at the moment. Have found if we do this I eat properly as well instead of picking.

ASIAN CHICKEN AND NOODLE SOUP
Yield: 4 Servings

5 Tbsp salt reduced soy sauce
1 lb chicken thigh fillets
2 cups boiling water
1 cup bean sprouts
1 bunch baby bok choy
6 cups chicken stock
1 lb fresh hokkien noodles
3 green onions, thinly sliced
2 small red chilies, thinly sliced

Brush 1tbsp of soy sauce on skinned fillets. Cook under preheated broiler, brushing with sauce occasionally, 3-4 mins per side till just cooked through. Set aside & keep warm. Pour one cup of boiling water over sprouts in a heat-resistant bowl, stand 1min then drain.

Place remaining cup of boiling water into a large saucepan over high heat. Add trimmed bok choy & cook, stirring constantly, 1-2 mins till just wilted. Drain & set aside. Return pan to heat, add stock & remaining sauce. Bring to boil then add seperated noodles.

Cook, stirring often, for 1-2mins or toll noodles are plump & tender.

Cut chicken across grain into slices with a sharp knife.

Transfer noodles from the broth into large individual serving bowls then arrange chicken, bean sprouts, green onions, chilies & bok choy on top. Carefully pour broth over to serve.