Malaysian Noodle Soup with Chicken

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 28 ounce less-sodium chicken broth fat-free canned
• 0.8 teaspoon fennel seeds crushed
• 2 tablespoons ginger fresh grated peeled
• 3  garlic cloves minced
• 0.3 cup green onions chopped
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 4 ounces wide rice stick noodles uncooked (banh pho)
• 1.5 cups shiitake mushroom caps thinly sliced
• 1 pound chicken thighs boneless skinless cut into (1/4-inch-thick) strips
• 1  star anise 
• 1 tablespoon thai fish sauce 

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. Drain.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Add chicken; cook 8 minutes or until browned, stirring constantly.
5. Remove chicken from pan.
6. Add ginger, cumin, fennel, cinnamon, garlic, and star anise to pan; cook 30 seconds, stirring constantly. Stir in chicken, mushrooms, fish sauce, and broth; bring to a boil. Reduce heat; simmer 12 minutes. Discard star anise. Stir in pepper.
7. Place 3/4 cup noodles into each of 4 bowls. Ladle 1 cup soup into each bowl; sprinkle each serving with 1 tablespoon onions.