Chinese Chicken Noodle Soup with Peanut Sauce

Heat oil in a pot over medium heat, add the chicken and sear it for about 2–3 minutes, then stir in the garlic and ginger, mixing until the chicken is well coated.

Fry for another minute, then pour in the chicken broth and soy sauce, bring to a boil, then reduce the heat.

Cover and let it simmer gently for 25–30 minutes until the chicken is tender and falls apart easily.

Meanwhile, mix together your sauce ingredients with a splash of water.

Once the chicken is cooked, remove it with a slotted spoon and shred it with two forks onto a plate.

Add the cabbage, mushrooms, and noodles to the pot, turn up the heat, then add the chicken back in, add a drizzle of sriracha if you like, and ladle into bowls.