Chinese chicken noodle soup | Reader's Digest Australia

Ingredients

• 2 cups (500 ml) salt–reduced chicken stock
• 2 teaspoons salt–reduced soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 250 g (8 oz) skinless, boneless chicken breast fillets, thinly sliced
• 225 g (8 oz) rice vermicelli
• 2 cups (200 g) chopped bok choy
• 1 spring onion (scallion), chopped