"Souped-Up" Lunch Pho
with bok choy
It's as simple as boiling a kettle and assembling all your favourite pho toppings in one bowl! Umami packed and full of chewy noodles for a lunch everyone will be jealous of!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Green Onion
2 tsp
Sriracha
(May contain Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)
1 unit(s)
Shanghai Bok Choy
2 unit(s)
Radish
7 g
Cilantro
Nutrition Values
Utensils
Cooking Steps
Bring 2 1/2 cups of water to a boil in a kettle or small pot over high heat. While water comes to a boil, halve egg. Thinly slice or cut the green onion. Roughly chop or tear cilantro. Cut bok choy into 1/2-inch pieces. Slice radish into rounds.
Add noodles, broth packet, bok choy and half the green onions to a large soup bowl. Carefully pour boiling hot water, over top. Cover with plastic wrap or foil. Allow noodles and veggies to steep, until tender, 2-3 min.
Top ramen with eggs, radish, cilantro and remaining green onions. Drizzle hoisin over top. Drizzle sriracha over top, if desired.