By | March 01, 2015


Heat oil over medium-high heat in a highsided pot. Add garlic and ginger and sauté 1 minute. Add the wine to the pan and cook for 30 seconds, then add all the other ingredients except the noodles. Bring to a boil, then turn down to a simmer and add the noodles. When noodles are cooked through, season to taste with salt and pepper.


  • 1/2 teaspoon peanut oil or vegetable oil
  • 1 (1-inch) piece ginger, sliced
  • 2 cloves garlic, smashed
  • 2 tablespoon Shaoxing rice wine or sherry
  • 2 quarts low-sodium chicken broth
  • 4 teaspoons soy sauce
  • 1 teaspoon hoisin sauce
  • 1 medium carrot, thinly sliced
  • 4 cups sliced bok choy or Napa cabbage
  • 1/4 small onion, thinly sliced onion
  • 2 cups shredded cooked chicken
  • 4 ounces rice stick noodles

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