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Heat the sesame oil over medium high heat in a
large heavy-bottomed stock pot. Add the minced
garlic and ginger and briefly saute for about 30
seconds. Add the chicken and bok choy, sprinkle
with salt, and saute 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 done.
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 the side.
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