Recipes Gingery Chicken Noodle Soup Be the first to rate & review! By Grace Parisi Updated on December 2, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 6 Ingredients 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 Directions Bring a medium saucepan of water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold water. Meanwhile, in a large saucepan, heat the oil. Add the ginger and cook over high heat until fragrant, about 1 minute. Add the chicken stock and carrot and bring to a boil. Add the chicken, cabbage, snow peas and scallion and simmer until the chicken is cooked through, about 5 minutes. Add the noodles and simmer until heated through. Serve in deep bowls, passing the soy sauce, hot sauce and sesame oil at the table. Rate it Print