Chinese Noodle Soup with Chicken and Arugula

Ingredients

• 1 tsp chili oil
• 1 handful arugula
• 1 medium chicken breast
• 1/4 tsp garlic powder
• 1/2 tsp ground ginger
• 2 tsps dark sesame oil, divided
• 3 1/2 cups chicken broth
• 3 cups shredded bok choy, sliced
• 1 cup strips or slices carrots
• 1 clove garlic, thinly sliced
• 2 medium scallions, thinly sliced
• 2 cups bean thread noodles
• 2 tbsps low sodium soy sauce

Directions

1. If you haven’t prepared your noodles yet, prepare as instructed and set aside.
2. Cut chicken into bite sized pieces. Put red chili oil and 1 teaspoon of sesame oil in a small skillet. Cook chicken in it until just until completely cooked through. Turn off burner and set aside.
3. Combine broth, scallions (if using), sliced garlic, ground ginger, soy sauce, garlic powder, a bit of salt and pepper and other teaspoon of sesame oil in a large saucepan and bring to a boil. Reduce heat and simmer for about 3 minutes.
4. Add bok choy and carrots. Simmer for about 7 minutes.
5. Stir in chicken, noodles and arugula. Simmer until arugula is wilted, about 2 minutes longer.
6. Serve hot and enjoy!