Rick's Faux Vietnamese Thick Chicken Noodle Soup

Basically, I took a recipe from one of our foster Vietnamese daughters and amended it to my preference. I hope she doesn't mind but, just in case, I'm not going to tell her!! I really liked the soup but, of course, I'm biased. However, my wife really liked it also and she doesn't think I'm anywhere near as great as I think I am.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 8  cups  egg noodles, cooked & drained
• 2  boneless skinless chicken breasts
• 1  tablespoon  peanut oil
• 3  teaspoons garlic, minced
• 2  teaspoons gingerroot, minced
• 1⁄2 teaspoon red pepper flakes
• 42  ounces chicken broth
• 2  tablespoons fish sauce
• 1  teaspoon dried basil

Directions

1. Cook sufficient egg noodles to obtain 8 cups finished drained product (cook until just past the firm stage).
2. Cube chicken or cut to any easy eating size you like.
3. Using the oil and using med heat, cook chicken, garlic, ginger, and the pepper flakes in a deep sauce pan for about one minute.
4. Add broth, fish sauce, and basil and bring contents to a boil.
5. Reduce heat to simmer and add the egg noodles.
6. Simmer, stirring occasionally, until chicken is done and noodles are at your preferred tenderness.
7. Serve with Sriracha sauce (optional).