Spinach Noodle Soup with Sautéed Chicken and Mushrooms

Ingredients:

For sautéed chicken and mushrooms:

• 2 chicken breast, diced
• 1 cup sliced canned button mushrooms
• 1 tablespoons cooking oil
• 1 tablespoon sesame oil
• 3 cloves garlic. minced
• 2 tablespoons soy sauce
• 1/2 cup chicken stock
• 1 teaspoon sugar
• salt and ground white pepper to taste

For the broth:

• 5 cloves garlic, minced
• 1 tablespoon grated fresh garlic
• 6 cups chicken stock
• 2 tablespoon soy sauce
• salt and ground white pepper to taste
• 2 stalks green onion, chopped

For the noodles:

• 1 pound spinach egg noodles
• 2 quarts of water
• 2 tablespoon cooking oil
• 1 teaspoon salt

Directions:

• To make the sautéed chicken and mushrooms: In a large heavy skillet, heat the cooking oil and sesame oil over medium heat. Add minced garlic, stir and cook until fragrant. Add diced chicken and sliced mushroom, cook until the chicken are done and no longer pink. Season with soy sauce, sugar, salt and pepper. Add chicken stock, stir and continue cooking until the stock is reduced to half. Transfer chicken and mushrooms to a large bowl and set aside.
• To make the broth: In a large saucepan, heat up the oil over medium heat. Add garlic and ginger, stir and cook until fragrant. Pour the chicken stock into the saucepan, season with soy sauce, salt and pepper. Add chopped green onions, bring the broth to boil and let it simmer.
• Place water, oil and salt in a different large saucepan. Heat it up and bring to boil. Add the noodles into boiling water, and cook until tender but not mushy (about 3 minutes). Drain the noodles and separate them into 4 bowls. Top each noodle with some chicken-mushroom, and ladle some broth over the noodle. Serve immediately.

Serve 4 as main course