- 30 min
Allergens: Soy, Wheat
Sear the chicken
Preheat the oven to 400°F
In a large pan, heat 1/2 tsp of vegetable oil (double for 4 ppl.) over medium-high heat.
Cook chicken, turning once, until browned - around 8 minutes.
Cook the chicken
Place chicken on a baking sheet lined with parchment paper and brush with hoisin sauce.
Roast for 12-15 minutes,
or until the internal temperature of the chicken is 74 °C.
Prepare the ingredients
Mince ginger and garlic.
Dissolve the 1/2 of broth cube in 2 cups of boiling water (double for 4 ppl.).
Thinly slice green onion and bok choy.
Prepare the soup
Heat remaining vegetable oil, the ginger, garlic and the Chinese five-spice in a large pan over medium heat for 1 minute, stirring. Add broth, soy sauce and water. Bring to a boil, reduce heat and simmer for 5 minutes.
Stir in bok choy and cook 4 minutes more.
Cook the noodles
Bring a pot of salted water to a boil over medium-high heat. Add noodles and cook for 3 minutes, stirring from time to time until noodles are cooked (al dente). Drain.
Garnish and serve
Thinly slice chicken.
Divide noodles, bok choy and broth into bowls and top with chicken.
Garnish with green onion and serve with chili sauce.