A delightful noodle bowl recipe that's quick, easy, and packed with flavor.
Heat the broth in a medium saucepan over medium heat until it starts to simmer.
Using low-sodium broth allows you to control the saltiness of the dish.
Add the bok choy and bean sprouts to the simmering broth and cook until tender.
Cut the bok choy into manageable pieces for easier eating.
Break the noodles into smaller pieces and add them to the broth. Cook until they are tender.
Breaking the noodles helps them cook evenly and makes them easier to eat.
Stir in the cooked chicken, soy sauce, ginger, and red pepper flakes. Let it heat through.
Adjust the soy sauce and red pepper flakes to suit your taste preferences.
Drizzle the sesame oil over the soup and stir gently.
Adding sesame oil at the end preserves its aromatic flavor.
Ladle the soup into serving bowls and garnish with green onions and cilantro.
Garnishing with fresh herbs adds a burst of color and flavor.
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