INGREDIENTS
10
Shrimps, large
2 cups
Bok choy
1/2 cup
Carrot
2
Celery stalks
2 tbsp
Cilantro
2 cloves
Garlic
1/2
Green pepper
1 tsp
Mined ginger
1
Onion
2 cups
Shiitake mushrooms
1/3 cup
Spring onions
2 cups
Chicken stock, low sodium organic
1 tbsp
Chili garlic sauce
1 tbsp
Soy sauce, low sodium
1 oz
Buckwheat soba noodles
1 tsp
Fennel seeds
1/2
Red pepper
1
Salt and pepper
1 tsp
Cooking oil
1 tbsp
White vinegar
3 cups
Water