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| water: 2 cups |
| chicken broth: 14 oz |
| onions: 2 |
| soy sauce: 2 tsp |
| garlic: 6 cloves |
| allspice: 1/4 tsp |
| ground ginger: 1/8 tsp |
| bok choy: 2 oz |
| red sweet peppers: 1 whole pepper |
| dry rice noodles: 2 oz |
Credit: www.bhg.com
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1. In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five-spice powder, and ginger. Bring to boiling. Stir in bok choy, sweet pepper strips, and noodles. Return to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until noodles are just tender. Stir in the cooked chicken. Heat through. Makes 4 servings.
