Cut up four raw skinless thighs in 1 inch pieces. Cut up 2 stocks of baby bok choy in 1 inch pieces. Slice 4 mushrooms and one carrot.
Cook the thighs for 2 minutes in a wok. Season, then add baby bok choy, carrots and mushrooms, mix together.
Cover and cook on low heat for 3 minutes. While this is cooking, boil some water in a pan and follow instructions for one package of Top Ramen.
When the 3 minutes are up for the stir fry, add one tablespoon of soy sauce and stir for one minute. Drain the noodles. Serve noodles on a plate and top with the stir fry.
With the rain, gloomy weather and me feeling like I’m coming down with a cold, soup sounded good.
We were in the area and saw this restaurant.
I checked out there menu on line and the duck soup caught my attention. When we walked in, I didn’t see it on the menu board. I asked and they said they had it.
My husband got grilled chicken over noodles. The bowls are huge and they give you a good size of food.
I had two pieces of duck (leg and thigh, I prefer the dark meat), lots of noodles, mushrooms and baby bok choy.