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Soup & Stew
8 - 10 servings
5 minutes
25-30 minutes
Chef Tom Fraker
1 package fresh Chinese Noodles, boiled as the package indicates
2 tablespoons extra virgin olive oil
1 Melissa’s Perfect Sweet Onion, sliced thin
3 carrots, julienned
2 stalks celery, sliced thin
3 cloves Melissa’s peeled garlic, minced
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
6 Melissa’s Baby Bok Choy, ends trimmed, chopped
3 stalks Melissa’s Gai Lan, ends trimmed, chopped
1 cup mushrooms, sliced
1 Serrano Chile, stem removed, sliced into rounds
5 cups chicken stock/broth
1/4 cup soy sauce
2 tablespoons Sriracha
1 tablespoon seasoned rice vinegar
1 tablespoon fish sauce
1 bunch fresh cilantro, chopped
In a large pot, heat the olive oil and add the onion, carrots, celery and garlic and season with the salt and pepper.
Cook for 5 minutes, stirring occasionally.
Add the baby bok choy, gai lan, mushrooms and chile.
Stir and sauté for 3 minutes longer.
Add the chicken stock and bring to a boil. Simmer for 10 minutes.
Add the soy sauce, sriracha, vinegar and fish sauce, stir and simmer for 5 minutes.
Stir in the noodles, garnish with the cilantro and serve.
