Heat the sesame oil over medium high
heat in a large heavy-bottomed stock pot. Add the minced
garlic and ginger and briefly sauté for about 30 seconds.
Add the chicken and bok choy, sprinkle with salt, and sauté
for another three minutes until chicken has turned white but
not completely cooked all the way through.
Add the chicken broth, jalapeno and green onions to the pot
and bring to a simmer. Cook for 15 minutes until chicken is
Meanwhile, cook the noodles in boiling salted water, drain
and rinse with cold water. Set aside.
Add the rice vinegar and soy sauce and stir. You can add a
little more salt if you like, but taste first because soy
sauce already contains a lot of salt! Add the noodles to the
pot and serve with chopped cilantro and Sriracha sauce on