Gingery Chicken Noodle Soup

• 4 ounces thin dried Chinese noodles (chow mein)
• 2 tablespoons vegetable oil
• 1/4 cup fine fresh ginger matchsticks
• 8 cups chicken stock, preferably homemade
• 1 large carrot, cut into 1/8-by-1-inch matchsticks
• 12 ounces thin chicken cutlets, cut into thin strips
• 2 cups shredded Napa cabbage
• 1/2 cup snow peas, thinly sliced lengthwise
• 1 scallion, thinly sliced
• Soy sauce, hot sauce and sesame oil, for serving

1. Bring a medium saucepan of water to a boil.
2. Add the noodles and cook until al dente.
3. Drain and rinse under cold water.
4. Meanwhile, in a large saucepan, heat the oil.
5. Add the ginger and cook over high heat until fragrant, about 1 minute.
6. Add the chicken stock and carrot and bring to a boil.
7. Add the chicken, cabbage, snow peas and scallion and simmer until the chicken is cooked through, about 5 minutes.
8. Add the noodles and simmer until heated through.
9. Serve in deep bowls, passing the soy sauce, hot sauce and sesame oil at the table.

chinese noodles, vegetable oil, ginger matchsticks, chicken stock, carrot, chicken cutlets, cabbage, snow peas, scallion, soy sauce

Taken from www.foodandwine.com/recipes/gingery-chicken-noodle-soup (may not work)