Chili Noodle Broth

Name: Chili Noodle Broth
Ingredients: 250 grams Vermicelli Rice Noodles; 300 grams Bok Choy, Washed, Thickly Sliced; 1-3/4 liter Vegetable Stock; 1 clove Garlic, Peeled; 10 grams (approximately) Ginger, Peeled; 1/4 teaspoons Chili Flakes; 1/2 bulbs Onion; 2 whole Bay Leaves; 2 sticks Cloves; 3 whole Peppercorns; 100 grams Bean Sprouts; 1 stalk Spring Onion Sliced Thin; 1/2 Tablespoons Soy Sauce; Lime Wedges, For Serving (optional); Sliced Red Chili, For Garnish (optional)

15 ingredients

4 steps

Ingredients

250 grams Vermicelli Rice Noodles
300 grams Bok Choy, Washed, Thickly Sliced
1-3/4 liter Vegetable Stock
1 clove Garlic, Peeled
10 grams (approximately) Ginger, Peeled
1/4 teaspoons Chili Flakes
1/2 bulbs Onion
2 whole Bay Leaves
2 sticks Cloves
3 whole Peppercorns
100 grams Bean Sprouts
1 stalk Spring Onion Sliced Thin
1/2 Tablespoons Soy Sauce
Lime Wedges, For Serving (optional)
Sliced Red Chili, For Garnish (optional)

Directions

1

Get a large pot of salted boiling water. Add rice noodles and cook for about 6-7 minutes, then add bok choy and cook for another 40 seconds.
2

Drain noodles and bok choy and transfer to a bowl. Get the pot back on the stove and add stock, garlic clove, ginger, chilli flakes, onion, bay leaves, cloves and peppercorns. Bring stock to a boil on high heat, then lower heat and simmer for about 15 minutes. Put sieve or colander over a large bowl, then strain the aromatics so that you are only left with the stock.
3

Put clear stock back in the pot, then set over low heat-medium heat. If there are any foamy bits floating on top, just skim off with a spoon or ladle.
4

Add cooked bok choy and rice noodles. Then add bean sprouts, spring onions and soy sauce. Taste to see if the broth needs any more soy sauce, then serve. If you want, serve with a wedge of lime and garnish with sliced red chili.