Spicy noodle soup

Spicy noodle soup

Spicy noodle soup in┬á#nutritious┬á#bonebroth┬ámade in┬á#vitaclay┬á. ­čśő

Make chicken bone broth ahead in your vitaclay broth cooker. See many bone broth recipes from vitaclaychef.com.


  • 7 ounces thin rice noodles or rice sticks

  • 2 tablespoons canola oil, divided

  • 1 head bok choy (about 1 pound), chopped, greens and whites separated

  • 3 scallions, sliced, greens and whites separated

  • 2 tablespoons minced fresh ginger

  • ┬╝ cup chili-bean sauce (see Tip) or chile-garlic sauce

  • 1 pound ground pork

  • 2 cups unsalted chicken broth

  • 3 tablespoons reduced-sodium tamari or soy sauce

  • 1 teaspoon white sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon water

  • Crushed red pepper for garnish


1. Cook noodles according to package directions. Drain and rinse under cold water. Set aside.

2. Meanwhile, heat 1 tablespoon oil in a large flat-bottomed pan over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.

3. Add the remaining 1 tablespoon oil, scallion whites, ginger and chili-bean sauce (or chile-garlic sauce) to the pan. Add pork and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Add broth, tamari (or soy sauce) and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring to a boil and cook, stirring, until slightly thickened, about 1 minute. Stir in the reserved noodles and bok choy; cook, stirring, until heated through, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.



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