Lemongrass Chicken Soup W Egg Noodles

• 6 cups chicken stock
• 1 tablespoon oil
• 12 cup enoki mushroom
• 1 teaspoon crushed red pepper flakes (gochugaru)
• 3 lemongrass, stalks bruised
• 12 onion, halved
• 1 thin piece ginger
• 12 cup bean sprouts
• 1 cup cabbage kimchi
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 7 ounces egg noodles
• 1 large chicken breast
• scallion, thinly sliced (garnish)
• lime wedge

1. Directions:.
2. Bring the single chicken breast, lemongrass stalks, onion, and ginger together in a large pot.
3. Boil for 30 minutes while skimming off excess foam floating to the top with a sieve.
4. Remove chicken breast about halfway through.
5. In a separate pot, simmer the 6 cups chicken stock with red chili pepper flakes.
6. Bring the broths together and let simmer for 10 more minutes.
7. Add 1 tbsp oil to frying pan and sear the chicken breast until thoroughly browned.
8. Set aside and cut into strips.
9. On the same frying pan, slightly cook the enoki mushrooms for a minute.
10. Cook the egg noodles according to package directions and set aside.
11. Place noodles, kimchi, mushrooms, bean sprouts, lime wedges, and chicken strips in a bowl.
12. Fill with chicken broth and garnish with scallion strips or red bell pepper slices.
13. *The chicken breast was boiled first to save time and to ensure a fully cooked chicken.
14. You may skip this step and simply sear it from the beginning.

chicken stock, oil, enoki mushroom, red pepper, onion, ginger, bean sprouts, cabbage, garlic, soy sauce, egg noodles, chicken breast, scallion, lime wedge

Taken from www.food.com/recipe/lemongrass-chicken-soup-w-egg-noodles-475592 (may not work)