AuthorSusan LeeCategoryChinese, Pasta & Noodles, Stir-FriesDifficultyIntermediate

Yields2 Servings

For the Broth:

8 cups chicken or bone broth

2 slices of ginger

2 cloves of garlic, smashed

2 green onions, cut into thirds

Salt to taste

For the Toppings:

200g thin rice noodles

100g chicken breast, thinly sliced

100g raw shrimp, peeled and deveined

2 quails' eggs or 1 regular egg, beaten

50g bean sprouts

50g Chinese chives, chopped

A handful of coriander leaves

A small bunch of spinach or bok choy, blanched

Prepare the Broth:

In a large pot, combine the chicken or bone broth, ginger, garlic, and green onions. Bring to a boil, then simmer for 20-30 minutes to infuse the flavors. Season with salt to taste.

Prepare the Toppings:

Cook the rice noodles according to package instructions, then drain and set aside.
Arrange the chicken, shrimp, eggs, bean sprouts, chives, coriander, and spinach or bok choy in separate dishes.

Assemble the Dish:

In a serving bowl, place the cooked noodles first. When ready to serve, pour the hot broth over the noodles, and let diners add their toppings to the bowl, cooking the meat and shrimp in the hot broth.

Ingredients