Method
- Bring a pot of water to the boil for cooking the noodles.
- Heat oil in a large pot.
- Add onion and garlic to oil and cook for 2 minutes, until soft.
- Add tomatoes and ginger and stir for 5 minutes.
- Add the stock and chicken, bring to the boil and then simmer for 15 minutes.
- Cook the noodles in the boiling water until soft. Drain and set aside.
- Add the bok choy and drained noodles to the soup.
- Cook for a further 2 minutes.
- Divide into bowls and serve with crusty bread and chopped spring onion.
Notes
Instead of chicken, try left over pork or beef for this dish for a different flavour.
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