Sichuan-style Chicken Noodle Soup

The first time I made it, I used left over store bought char siu for the topping and water spinach. I didn't realize that the cinnamon, star anise,
tangerine peel, and the peppers should only be infused, and they don't need to be included in the final bowl... LOL


The recipe is from Appetite for China:

Sichuan-style Chicken Noodle Soup
serves 2

Egg noodles, cooked

For the soup:
1 Tbsp vegetable oil
1 scallion white-parts only
4 Shiitake mushrooms, stemmed and thinly sliced

4 cups chicken stock
2 Tbsp soy sauce
1 Tbsp rice wine
1 stick cinnamon
1 whole star anise
1 small dried tangerine peel
1 tsp ground Sichuan pepper
1/4 tsp freshly ground black pepper


For the topping:
120g roasted chicken, shredded
Scallion, green-parts (optional)