1. Put the chicken stock or broth and rice wine in a large saucepan. Cover and put over high heat. Run the hot water tap while you break the noodles in half. Put the noodles in a medium bowl and cover with hot tap water set aside.
2. Spray a large, nonstick sauté pan with canola oil spray and put over medium heat. Peel and halve the ginger. With the motor of a food processor running, drop the ginger down the chute and finely chop. Trim the bulb ends of the green onions. Remove the green parts and set aside. Put the white parts into the food processor and pulse just until chopped. Add the ginger and onion mixture to the sauté pan, raise the heat to high, and stir.
3. Remove the stems from the shiitake mushrooms (leave the stems on if using button mushrooms) and thinly slice the caps. Add the mushrooms to the sauté pan and stir. Cut the chicken into 1/2-inch cubes. Add the chicken to the sauté pan and stir. As soon as the chicken stock mixture has come to a boil, add it to the sauté pan and stir well. Cover and bring to a boil over high heat.
4. Cut the tops of the bok choy or cabbage crosswise into 1/2-inch-wide ribbons. As you go farther down to the thicker stem, cut strips 1/4 inch wide. Discard the bottom 1/2 inch. Drain the noodles. When the soup has returned to a boil, add the bok choy, noodles, and bean sprouts. Cover and return to a boil, about 1 minute.
5. Meanwhile, open and drain the can of water chestnuts. Add the water chestnuts, fish sauce, salt, and pepper. Stir, cover, and cook for 2 minutes or until the noodles are tender. Finely chop the green parts of the onions. Remove the soup from heat. Stir in the sesame oil. Serve sprinkled with the green onions.
TO MAKE AHEAD: Prepare through Step 5 except for adding the chopped green onions and sesame oil. Let cool completely, cover, and refrigerate for up to 2 days.
TO REHEAT: Bring to a simmer over low heat. Stir in the sesame oil and sprinkle with green onions to serve.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Asian Chicken Noodle Soup recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
"Your software is the best recipe organizer and menu planner out there!"
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.