Sichuan-Style Chicken Noodle Soup

Alternative to the American version flavored with bay leaf and thyme, this Sichuan-style broth with star anise, cinnamon, tangerine peel, and Sichuan pepper creates a mild tingle from the peppercorn that jazzes things up. The best part: you can shred leftover roast chicken, and add it to the soup at the last minute. The simmering anise and cinnamon will make your kitchen smell good. And slurping the steamy chicken noodle soup will get you through these dark days.

Ingredients

1. 1/4 pound roasted chicken
2. 4 cups chicken stock
3. 1 tablespoon vegetable oil
4. 1 leek, thinly sliced
5. 4 shiitake mushrooms, stemmed and thinly sliced
6. 2 tablespoons soy sauce
7. 1 tablespoon rice wine
8. 1 stick cinnamon
9. 1 whole star anise
10. 1 small dried tangerine peel
11. 1 teaspoon ground Sichuan pepper
12. 1/4 teaspoon freshly ground black pepper
13. Sliced fresh red chilis or scallions for garnish (optional)

Directions

1. Shred roast chicken. Set aside in a small bowl.
2. In a medium-sized pot, add vegetable oil and sauté leeks and mushrooms over medium heat. Add chicken stock, soy sauce, rice wine, cinnamon, star anise, tangerine peel, Sichuan pepper, and black pepper; bring to boil. Lower heat and simmer for 5 minutes.
3. In a separate pot, bring water for noodles to boil. Add egg noodles and cook according to package instructions. Cook until almost al dente. Transfer to soup pot to cook for another minute. (At this point you can add shredded chicken into soup, or warm chicken in oven or microwave and then pile chicken on top of noodles.)
4. Add optional garnish(es) and serve hot.

Notes