Ingredients:

  • 1 tbsp toasted sesame oil
  • 2 inches fresh ginger, smashed and peeled
  • 3 cloves garlic, smashed
  • 2 scallions, whites separated for base, greens reserved for garnish
  • 4 cups chicken bone broth
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp granulated sugar
  • 1/2 tsp white pepper
  • 6 oz fresh thin egg noodles
  • 1/2 lb chicken breast, sliced into very thin ribbons
  • 2 heads bok choy, quartered lengthwise

Instructions:

  1. Heat the toasted sesame oil in a large heavy-bottomed pot or wok over medium-high heat. Add the smashed ginger, smashed garlic, and the white parts of the scallions. Sauté for 60-90 seconds until fragrant and edges are golden.
  2. Pour in the chicken bone broth to deglaze the pot. Stir in the light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a rolling boil, then reduce heat and simmer for 3 minutes.
  3. Add the fresh egg noodles and quartered bok choy to the simmering broth. Cook according to noodle package instructions (typically 2-3 minutes for fresh noodles).
  4. During the final 90 seconds of cooking, stir in the thin chicken ribbons. Poach until the chicken is opaque and just cooked through to maintain a velvety texture.
  5. Divide into two large bowls. Garnish with the reserved sliced scallion greens and optional chili crisp or sesame seeds.