Chinese Chicken-Noodle Soup

• 2 (3-ounce) packages ramen noodles, broken into 3-inch lengths
• 2 teaspoons canola oil
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 3 (15.75-ounce) cans low-sodium, fat-free chicken broth
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon chili-garlic sauce
• 2 boneless, skinless chicken-breast halves, thinly sliced
• Freshly ground white or black pepper
• 4 scallions, thinly sliced
• 2 cups prewashed baby spinach

1. Place noodles (discard seasoning packages) in a large bowl; cover with boiling water. Soak 3 minutes; drain under running water. Divide among 4 soup bowls.
2. Heat oil in a medium saucepan over medium heat. Stir-fry ginger and garlic about 30 seconds. Add broth, soy sauce, chili-garlic sauce, chicken, and pepper to taste; bring to a boil. Reduce heat to low; simmer about 5 minutes, or until chicken is done. Remove from heat; stir in scallions. Ladle soup over noodles. Top with 1/2 cup spinach and chili-garlic sauce to taste.

ramen noodles, canola oil, ginger, garlic, chicken broth, soy sauce, chiligarlic sauce, halves, freshly ground white, scallions, baby spinach

Taken from www.myrecipes.com/recipe/chinese-chicken-noodle-soup (may not work)