For the Soup:

• 6 ounces long rice noodles
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• 12 ounces skinless boneless chicken breasts, sliced into strips
• 2 cups crimini mushrooms, sliced
• ½ cup carrots, sliced into 1/4 inch rounds
• 2 teaspoons Chinese Five Spice 
• 2 garlic cloves, minced
• 1 teaspoon sesame seed oil
• 2 tablespoons low sodium soy sauce
• 4 cups chicken stock
• 1 cup large shrimp, peeled and deveined
• 2 cups baby spinach

For the Garnishes:

• 1 tablespoon White Sesame Seed 
• 2 scallions, cut on a bias
• 1 tablespoon vegetables oil
• 2 eggs

For the Soup:

Because this soup cooks so quickly, have all of your ingredients ready to go before you start to cook. You can make the omelet garnish ahead of time so it has a moment to cool before slicing into ribbons.

Cook rice noodles following package instructions, rinse with cold water and set aside.

In a 6 quart pot over medium heat, add the vegetable oil, chicken and salt. Stir to separate the pieces of chicken and cook for two minutes. The chicken should appear half white and undercooked. 

Add the mushrooms, carrots and Chinese Five Spice. Give everything a stir and cook for about one minute more. Once the Chinese Five Spice smells aromatic, then add the garlic, sesame oil, soy sauce and chicken stock. 

Let the mixture come to a boil and add the shrimp. Immediately take the soup off of the heat. 

In a large bowl add a mound of spinach and cooked rice noodles. Using a ladle pour the soup over spinach and noodles.

For the Garnishes:

In a small bowl, whisk the eggs before cooking. In a non-stick pan over medium heat add the eggs and allow to cook omelet style, flipping once half way through. Slice into ribbons to top the soup, along with sesame seeds and scallions to taste.