I substituted Bok Choy with cabbage, but you can also use broccoli if you prefer. I used half a small head of cabbage.

Slice the cabbage into long strips and set aside.

The traditional recipe uses fresh ginger. Peel a piece of ginger and slice it. Peel the garlic cloves and leave them whole. Using them whole makes it easy to remove them from the broth for a clear soup without rough pieces.

Slice the chicken breast into thin strips and boil until fully cooked.

For authentic soup flavor, use toasted (dark) sesame oil, oyster sauce, and light soy sauce. Pour the chicken broth into a deep pot, then add the sugar, sauces, ginger, and garlic.

Simmer the soup over medium heat, stirring occasionally. Once it starts to boil, let it cook for about 10 minutes to develop the flavors. Remove the garlic and ginger, then let the broth continue to simmer for another 10 minutes.

Add the cabbage and cook for another 10 minutes, or until the cabbage softens and is cooked through. Finally, add the boiled chicken slices.

Meanwhile, prepare the noodles. I used egg noodles, but you can use plain instant noodles as well.

Cook the noodles according to the package instructions, then drain them.

To serve, place the noodles in a serving bowl, add the cabbage and chicken, then pour the hot soup over them. Garnish with green onions and red pepper flakes for a spicy kick, if desired.

Serve the Chinese chicken noodle soup hot or warm.

You can also store the soup in the refrigerator and reheat before serving.