Asian Chicken Noodle Soup - cooking recipe

Ingredients

1 None whole chicken (2 1/2 to 3 lbs)
1 lb fresh thin egg or rice noodles
1 None bunch baby bok choy (about 8 oz) , shredded
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp mint leaves
1 small fresh red chili pepper, thinly sliced

Preparation

Cover chicken with cold water in a large saucepan. Bring to a boil on medium heat. Reduce heat to low; simmer, partially covered, for 45 mins or until chicken is cooked through. Skim surface occasionally.
Transfer chicken to a cutting board; reserve stock. Cool chicken slightly. Remove skin and meat from bones; discard skin and bones. Chop chicken. Strain reserved stock through a fine sieve.
Pour 8 cups of the stock into a clean saucepan (reserve remaining stock for other use). Bring to a boil. Add noodles and chicken. Cook for 2-3 mins or until noodles are separated and chicken heated through. Stir in bok choy, soy sauce and sesame oil. Serve soup in bowls topped with mint and chili pepper.