Ingredients:

  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, sliced
  • 4 cups low-sodium chicken broth
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp sugar
  • 8 oz chicken breast, thinly sliced
  • 6 oz udon noodles
  • 2 cups baby bok choy, chopped
  • 1 cup shredded carrots

Instructions:

  1. Heat the neutral oil in your pot over medium-high heat until shimmering.
  2. Add the minced garlic, grated ginger, and the white parts of the green onions.
  3. Sauté for 60–90 seconds until the mixture smells pungent and the garlic is pale gold.
  4. Pour in the chicken broth and stir in the soy sauce, oyster sauce, sesame oil, and sugar.
  5. Increase heat to bring the liquid to a gentle boil.
  6. Add the thinly sliced chicken. Poach the meat for 2–3 minutes.
  7. Add the noodles and shredded carrots to the pot.
  8. Simmer for 3–5 minutes until the noodles are al dente.
  9. Stir in the baby bok choy during the last 60 seconds of cooking until wilted.
  10. Remove from heat immediately.