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"Souped-Up" Lunch Pho

"Souped-Up" Lunch Pho

with bok choy

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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!

Tags:

Lunch

Allergens:

Mustard

•Sesame

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time10 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

/ serving 1 people

1 unit(s)

Green Onion

2 tsp

Sriracha

(May contain traces of: Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)

4 tbsp

Hoisin Sauce

(Contains: Mustard, Sesame, Soy May contain traces of: Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten)

1 unit(s)

Shanghai Bok Choy

2 unit(s)

Radish

7 g

Cilantro

Nutrition Values

/ per serving

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Measuring Cups

•Aluminum Foil

•Plastic Wrap

Cooking Steps

1

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.

2

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.

3

Top ramen with eggs, radish, cilantro and remaining green onions. Drizzle hoisin over top. Drizzle sriracha over top, if desired.

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