Roast Chicken Noodle Soup with Chrysanthemum

Ingredients

• 14 ounce extra wide egg noodles fresh chinese thin
• 1 piece ginger fresh peeled sliced into thin rounds
• 3  garlic cloves thinly sliced
• 6 cups low-salt chicken broth 
• 0.3 large onion paper-thin sliced
• 2 tablespoons soya sauce 
• 2 teaspoons sugar 
• 3 large thai bird chiles red sliced into thin rounds
• 3 tablespoons vegetable oil 
• 3 cups water 
• 3  star anise whole
• 2 bunches chrysanthemum trimmed cut into 2-inch strips ( 5 cups)
• 2 bunches chrysanthemum trimmed cut into 2-inch strips ( 5 cups)

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• pot
• sieve
• microwave
• colander

Directions

1. Stir star anise in heavy large saucepan over medium heat until slightly darker, wrinkled-looking, and fragrant, about 8 minutes.
2. Add 3 cups water and ginger; simmer 15 minutes.
3. Add broth, soy sauce, and sugar; simmer 15 minutes. Season to taste with salt and pepper.
4. Stir oil and garlic in small skillet over low heat until garlic is crisp and golden, about 8 minutes. Set garlic oil aside.
5. Blanch chrysanthemum in large pot of boiling salted water until just wilted, about 5 seconds. Using strainer, transfer greens to colander. Rinse with cold water and drain. Return water in pot to boil.
6. Add noodles and cook until just tender but still firm to bite, stirring often, about 3 minutes.
7. Drain; transfer to large bowl.
8. Let stand 2 minutes.
9. Mix in 1 tablespoon garlic oil. Using kitchen shears, cut noodles crosswise in several places.
10. Heat chicken in microwave in 10-second intervals at low setting until warmed through. Divide noodles among 4 soup bowls; top each with 1/4 of chrysanthemum, chicken, and onion. Ladle 2 cups broth mixture into each bowl.
11. Drizzle with some garlic oil.
12. Serve, passing red chiles separately.