2 Serves
97 Mins
Prepare the broth by simmering chicken stock in a large pot until hot.
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IndonesianVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
262 µg / 400 µgCalcium
63 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
303 mg / 1,250 mgPotassium
386 mg / 4,700 mgSodium
2791 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
91 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
105 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
0 g
Bring a separate pot of water to a boil and blanch the bok choy until tender, then remove and set aside.
In the same boiling water, cook the egg noodles until al dente, then drain thoroughly using a noodle strainer.
Boil the wontons in the broth until they float to the surface, indicating they are fully cooked.
In a bowl, toss the cooked noodles with soy sauce, sesame oil, salt, and black pepper to coat evenly.
Assemble the dish by placing the seasoned noodles in a bowl, topping with wontons and bok choy, and pouring the hot broth over the top.
13
g37
g9
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Thai