1l chicken stock
2 tbsp hoisin sauce
1 tbsp fish sauce
large piece fresh root ginger, shredded into thin matchsticks
300g peeled king prawns (raw would be better, but cooked are fine)
4 bok choi, each cut into quarters
2 sachets straight-to-wok rice noodles
4 scallion finely sliced - Green ends only
In a wok or large saucepan, bring the stock to the boil. Stir the sauces into the stock, then add the ginger. S
immer for a moment, then add the prawns: if raw, simmer for 2 mins until they turn pink; if cooked, add together with the bok choi, then cook for 2 mins more until just wilted.
Slip all the noodles into the broth, then gently stir to loosen them. Bring the liquid back to a simmer, then cook for 2 mins more to warm them through.
Scatter with scallions and serve straight from the wok, using tongs for the noodles and a ladle for the broth.
Recipe adapted from: Good Food