Asian Chicken Noodle Soup

250g sotanghon noodles, washed
6 cups chicken stock
1 cup shiitake mushrooms, thinly sliced
2 tablespoons soy sauce
1 tablespoon ginger, grated
¼ teaspoon salt
¼ teaspoon red pepper flakes
2 cups shredded chicken, cooked
½ teaspoon sesame oil
1 cup cilantro (wansuy)
2 sprigs green onion, thinly sliced

1. Prepare sotanghoon noodles. Remove strings and cut in half. Wash well.
2. Put chicken stock in a 4-qt pot and bring to boil.
3. Stir in mushrooms, soy sauce, ginger and salt, and pepper. Reduce heat to low and simmer for 10 minutes.
4. Stir in shredded chicken, sesame oil, and sotanghon. Heat through.
5. When ready to serve, stir in cilantro and green onions.

Note:
· If using dried mushrooms, soak in hot water for about 10 minutes. Add water to broth for extra flavor.
· May use leftover chicken from Afritada.