Chicken Soup with Ginger-Scallion Sauce
1-2 tbs vegetable or peanut oil
1 tbs finely minced garlic
1 tbs finely minced fresh ginger
2 tbs finely minced onion
Kosher salt
3 cups low-sodium chicken broth or stock
2-3 oz egg noodles
2-3 oz sugar snap peas, strings removed
1/2 cup frozen pearl onions, thawed
1/2 cup cooked mushrooms
4 oz cooked chicken, cut into bite-sized chunks
2-3 tbs ginger-scallion sauce
1 small red Fresno or red jalapeno chile, sliced thin (optional)
1 scallion, sliced thin
Heat enough oil to coat the bottom of a medium-sized pot (4-5 quart volume). When oil shimmers and flows easily, add the ginger, garlic and minced onion and sprinkle with salt (about 1/2 tsp -- less if using regular sodium stock). Cook, stirring, until fragrant and softened, about 5 minutes.

Add the chicken stock and bring to a boil.
Add the noodles and cook according to package directions.
Four minutes before the noodles are done, add the peas and pearl onions. Continue to cook at a low boil for 4 minutes or until noodles are done and peas are crisp-tender.
Reduce the heat to a bare simmer and stir in the mushrooms and chicken. Cook for 2-3 minutes, or until meat and mushrooms are heated through. Adjust seasoning, adding salt if necessary.
When ready to serve, ladle the soup into two large bowls. Top with a large spoonful of ginger-scallion sauce and sprinkle with scallion and Fresno chile, if using.