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Makes 4 servings 1x
Time 30 minutes
Thinly slice the chicken thighs.
Peel and mince 1 inch ginger.
1. Put 2 tablespoons vegetable oil in a large pot over medium-high heat. When it’s hot, add the chicken and ginger and cook undisturbed until the chicken pieces brown and release easily from the pot, about 3 minutes. Sprinkle with a little salt and 1/4 teaspoon red chile flakes.
2. Add 8 cups water and 3 tablespoons soy sauce and stir to scrape up any browned bits from the bottom of the pot.
Peel and thinly slice 3 cloves garlic.
Trim and chop the scallions, keeping the white and green parts separate.
3. When the soup comes to a boil, add the garlic and the white parts of the scallions. Adjust the heat so the broth bubbles steadily and cook, stirring once or twice until the chicken is cooked through, 1 or 2 minutes.
4. Put a large skillet over medium-high heat for 1 minute. Add the noodles to the soup pot (discard the seasoning packets if there are any); break them apart with a fork if necessary and adjust the heat so the broth keeps bubbling gently. Cook, stirring occasionally, until just tender, 2 to 5 minutes, depending on the noodle.
5. Add 1 tablespoon vegetable oil to the skillet and swirl it to coat the bottom. Crack the eggs into the pan and turn the heat to low. Cover the pan and cook undisturbed until the whites are just set and the yolks are still runny, 3 or 4 minutes. Turn off the heat.
6. When the noodles and chicken are done, taste the broth and adjust the seasoning. Top each serving with a fried egg, a few drops of sesame oil, and some scallion greens.
— Recipe from How to Cook Everything Fast: Completely Revised and Updated