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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, bring the chicken stock, water, vinegar, soy sauce, sesame oil, ginger and garlic to a boil. | 2. Add the chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat. | 3. Meanwhile chop all the veggies and place in serving bowls. | 4. When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce. | 5. Then ladle the scalding hot soup over the veggies and let them sit for 5 minutes. | 6. Mix and eat! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
water	6	cups		0.0	0.0	0.0	0.0
rice vinegar	1/2	cup		126.0833	0.0	28.05	0.7083
soy sauce	1/3	cup		45.05	4.1905	6.919	0.4845
sesame oil	1 1/2	1/2		59.67	0.0	0.0	6.75
ginger	3 -5	slices		0.0	0.0	0.0	0.0
garlic clove	3 -5		cracked	126.0833	0.0	28.05	0.7083
chicken thigh	1	lb	boneless sliced	1993.2	3.5787	43.3974	200.3619
bean thread noodle	5	ounces		126.0833	0.0	28.05	0.7083
green onion	1			-	-	-	-
mung bean sprout	1 1/2	1/2		126.0833	0.0	28.05	0.7083
mushroom	8	ounces		77.1106	15.3994	5.0802	1.1113
baby bok choy	4			126.0833	0.0	28.05	0.7083
garlic red chile paste				126.0833	0.0	28.05	0.7083

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.