Ingredients

2 cups chicken stock
2 teaspoons reduced-salt soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
250g skinless, boneless chicken breast, sliced
200g vermicelli or fresh egg noodles
2 cups chopped bok choy
1 spring onion, chopped

Preparation

1. Bring the stock, 3 cups water, the soy sauce, sesame oil and rice vinegar to the boil in a large saucepan. Add the chicken and cook for 2 minutes.

2. Add the vermicelli, bok choy and spring onion and cook for a further 2 minutes or until the noodles are done.