CHINESE NOODLES AND VEGETABLES IN BROTH
Steps:
- 1. Cook noodles according to package directions, drain, rinse under cold water and set aside.
- 2. Heat chicken stock in uncovered wok. Add carrots, mushrooms and celery. Season with white pepper to taste. Simmer 5-10 minutes or to just barely cook vegetables.
- 3. Add green onion and bok choy, and cooked chicken.
- 4. Divide noodles into 6 bowls. Ladle soup over the top of each bowl.
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