1. In a large covered pot, cook chicken with ginger and salt in enough chicken stock to cover until tender. 2. When chicken has cooled, debone and shred meat. 3. Reserve chicken stock. 4. In a skillet, heat oil and saute onion, garlic and ginger until lightly browned. 5. Add noodles and enough reserved chicken stock to cover. 6. Add chicken and soy sauce; simmer until noodles are tender. 7. Optional: top with chopped or minced green onions. This recipe is slightly on the bland side; may want to add soy sauce, or more salt, ginger or some chicken bouillon to flavor. ---------------------------------------------------------------------------
Nutrition
Ingredients
