Ingredients
2
2 servings
- •4 ounces dry Chinese egg noodles
- •6 cups chicken stock
- •2 tablespoons fish sauce
- •4 cloves garlic, minced
- •2 teaspoons minced fresh ginger root
- •1 tablespoon minced lemon grass
- •5 green onions, chopped
- •2 cups cubed cooked chicken
- •1 cup bean sprouts
- •1 cup chopped bok choy
Instructions
- Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
- Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
- Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.
Nutritional Facts
Per 2 servings
- Calories: 521
- Carbohydrate: 54g
- Fat: 14g
- Fiber: 10g
- Protein: 50g
- Sugar: 5g
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