Ingredients

• 4 ounces RICE STICKS or bean thread threads
• 3 cups CHICKEN BROTH
• 2 cups WATER
• 1/4 cup MIRIN
• 1/4 cup gluten-free SOY SAUCE or coconut aminos
• 3 dried SHIITAKE MUSHROOMS
• 1 stick KOMBU, optional
• 1/4 teaspoon SRIRACHA sauce, optional
• 2 teaspoons gluten-free FISH SAUCE
• 1 tablespoon HONEY
• 2-inch piece fresh GINGER, peeled and sliced
• 12-16 ounces PROTEIN of choice (see Notes)
• 3-4 BABY BOK CHOY, sliced
• 4 ounces MINI PEPPERS (or one red bell pepper), stemmed and thinly sliced
• 4 ounces SUGAR SNAP or snow peas
• 3 GREEN ONIONS, white part and some of the green sliced on the diagonal, for garnish
• 1/2 cup chopped CILANTRO for garnish

Instructions

1. Soak noodles in a large bowl of warm water for 3-5 minutes. Drain and set aside.
2. In a large pot combine chicken broth, water, mirin, soy sauce, mushrooms, kombu, sriracha sauce, fish sauce, honey, and ginger. Bring to boil. Cover; reduce to simmer and cook 10-15 minutes or until mushrooms are tender.
3. Using a slotted spoon, remove kombu and ginger slices and discard. Remove mushrooms, slice thinly and return to pot.
4. Add noodles to broth. Arrange protein, bok choy, bell pepper, and peas on top of noodles. Cover and cook until protein is cooked through.
5. Salt to taste. Garnish with green onions, cilantro, and more sriracha if desired.

Notes