Ingredients
8 ounces of rice noodles or any kind of Asian noodle you prefer.
8 ounces of thinly sliced or diced white meat chicken (optional)
1 cup of chopped bok choy. I use baby bok choy
2 generous cups of baby spinach
4 scallions, diced, reserve the dark green parts
1 inch piece of ginger, peeled and grated
1 small garlic clove minced. I use a zester for this.
6 vegetable bouillon cubes. I use Rapunzel No Salt Vegan Vegetable Bouillon.
Couple of good splashes of soy sauce. I use Shoyu.
A few tiny drops of toasted sesame oil or regular sesame seed oil. I use Trader Joe's Brand.
8 cups of water
Salt to taste
To Serve: Thai basil, cilantro, squeeze of lemon or lime juice, drizzle of sriracha, a drop or two of toasted sesame oil
Preparation
