Ingredients
- 400 g dried rice stick noodles (see notes)
Stock
- 4 cups (32 oz/1 litre) vegetable or chicken stock (broth)
- 5 cups water
- 3 large garlic cloves , minced
- 2 tsp minced ginger
- 2 tsp sugar
Stock Sauce
- 3 tbsp soy sauce
- 2 tsp cornflour / corn starch
- 2 Tbsp sesame paste or tahini
- 4 tbsp black vinegar (see notes)
- 2 tsp chilli bean sauce (or substitute with another chilli paste or sauce). Adjust to taste!
- 1 1/2 tsp sesame oil
Toppings (see notes)
- 2 medium carrots , peeled and sliced diagonally
- 4 bok choy
- 2 cups broccoli florets
Garnish
- 1 1/2 cups bean sprouts
- 1 scallion / shallot , chopped
Instructions
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Combine stock ingredients in a large pot and bring to boil.
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Meanwhile, mix the Stock Sauce ingredients together in a small bowl and cut all the vegetables into bite size pieces.
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Add the Stock Sauce and mix well to dissolve into the soup. Adjust seasoning as required.
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When the stock comes to a boil, place rice stick noodles in the stock, then 1 minute later add the carrots and broccoli, then 1 minute later remove from heat and add the bok choy stems.
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Divide the noodles and vegetables between bowls, top with the bok choy leaves and bean sprouts.
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Ladle soup into bowls over the vegetables and noodles, and garnish with spring onions.
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Optional: finish with chilli oil and more chilli paste – if you can handle the heat!
Serves 4 – taken from recipetineats
Crafts and Life 
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