Heat vegetable oil in a large pot over medium-high heat. Stir-fry garlic, ginger, and Thai chili until fragrant.
Pour in seafood stock and bring to a boil. Add soy sauce and fish sauce to season.
Add shrimp and squid to the boiling broth and cook until just done.
In a separate pot, cook egg noodles according to package instructions. Drain and set aside.
Add bok choy to the seafood broth and cook until tender-crisp.
Divide cooked noodles between two bowls. Pour the hot spicy seafood broth over the noodles.
Sprinkle shredded cheddar cheese over each bowl and stir well to melt and combine with the hot broth.
Season to taste with white pepper. Top with fresh cilantro and serve immediately.
Cook this in the app — save it & get tonight’s menu
Get the app
