4 Cups Fresh Bok Choy, shredded
1 bunch Green Onions, sliced
1¼ Cups Shredded Carrots
2½ Cups Bean Sprouts, thoroughly rinsed and washed
To Taste Jalapenos, finely diced
½ Cup Cilantro Leaves, stems removed
1 Lemon, sliced
To Taste Sambal Chile Paste
2 Quarts Homemade Chicken Stock (see Homemade Chicken Stock recipe)
To Taste Chinese Five Spice (careful, a little can go a long way in this recipe)
1 to 2 Cloves Fresh Sliced Garlic OR To Taste Granulated Garlic
To Taste Grand Diamond All Purpose Seasoning
To Taste Kosher Salt OR Soy Sauce
2½ to 3 Cups Shredded Chicken (see Homemade Chicken Stock recipe)
1 Pound Rice Noodles
Prepare all of the vegetables and set aside.
In a large pot, simmer the chicken stock over medium heat and add the Chinese five spice, garlic, Grand Diamond All Purpose Seasoning and salt (or soy sauce) to taste –taste it as you season it so you can adjust the seasonings to your taste. Stir. Add the chicken to the stock and simmer over medium heat.
Cook the rice noodles and follow the directions on the package. Once the noodles are done, drain and rinse under cool running water.
In individual serving bowls, put the desired amount of rice noodles in each bowl then top with bok choy, green onions, carrots, jalapeno and bean sprouts. Ladle the chicken and chicken stock, about 2 cups, into each bowl and garnish with cilantro, sambal and lemon. Serve immediately.