3 oz. bean thread noodles
5 C. chicken broth
2 T. vegetable oil
1/2 lb. flank steak cut into 1/8 inch thick slices
4 green onions cut in 1/2 inch pieces
3 T. grated fresh ginger
4 large bok choy stem cut into 1/2 inch pieces, leaves shredded
2 T. soy sauce
1 T. sesame oil
Place noodles in bowl. Cover with boiling
water and set aside for 15 minutes.
Bring stock to a boil in a medium saucepan. Reduce heat and keep warm.
In a skillet or wok, add oil. Add the beef, ginger and 1/2 of the onions. Stir fry for
about 4 minutes.
Add the bok choy and cook for 1 minute. Add back to the stock
Add the sesame oil and soy sauce to the broth. Taste and adjust seasonings, if necessary.
Drain noodles and divide among 4 bowls. Ladle the hot soup over the noodles and add the
remaining green onion.
Serve immediately.
