INGREDIENTS
2 tsp
reduced-sodium chicken bouillon based (we used Better Than Bouillon)
1 tsp
grated fresh ginger
1 tsp
chili garlic sauce
1 1/4 oz
rice noodles, cooked and rinsed
2 oz
snow peas (about 16), sliced crosswise
1
medium carrot, coarsely grated
1/2
head baby bok choy, sliced crosswise 1/2 in. thick
1 cup
shredded rotisserie chicken (optional)
boiling water