Noodles Soup with Baby Bok Choy and Crispy Shallots

• Produce

  • 2 Baby bok choy
  • 2 Baby corn
  • 1 tsp Green onion, fresh
  • 1 tbsp Shallots

• Canned Goods

  • 1 package Noodle soup

• Baking & Spices

  • 1/4 tsp Chinese five spice powder
  • 1 Chinese preserved bamboo shoots in chili oil

• Oils & Vinegars

  • 2 tbsp Vegetable or canola oil

Found on steamykitchen.com

Ingredients

• 2 tablespoons vegetable or canola oil
• 1 tablespoon thinly sliced shallots
• 1 package noodle soup (I prefer Nissin RAOH)
• 1/4 teaspoon Chinese five-spice powder
• 2 baby bok choy, halved
• 2 baby corn, halved
• 1 teaspoon minced fresh green onion
• OPTIONAL:
• Chinese Preserved Bamboo Shoots in Chili Oil

Directions

• 1. In a small frying pan, add in the oil and the shallots. Turn the heat to medium-low and let the oil slowly heat up and fry the shallots. When crispy, remove shallots with a slotted spoon and drain on paper towel. Reserve the shallot oil for another use. 2. To a serving bowl, empty the packet(s) of ramen soup mix and add in the five spice powder. 3. In a small saucepan, fill with 2 1/2 cups of water and bring to a boil. Lower heat to medium, then add in the dried noodles. Cook for 2 minutes. Add in the baby bok choy and baby corn. Cook for an additional 2 minutes.  4. When done, ladle in the hot cooking water into the serving bowl. Stir with a spoon or chopsticks until the soup mix dissolves. To the bowl, add in the noodles and vegetables. Top with green onion and crispy shallots. Serve with Chinese chili bamboo shoots, if desired.