Asian Chicken Noodles Soup

1. In a large glass dish, marinate the chicken thighs using a 1/2 tablespoon extra virgin olive oil, Chinese Five Spice Powder, salt, black pepper and red pepper flakes for at least 24 hours.
2. After the chicken has marinated, warm a stock pot with 2 Tablespoons of Extra Virgin Olive Oil over medium high heat.
3. Sear the chicken thighs in small batches for about 5 minutes. (Only sear the chicken, you do not want to cook it all the way through at this point).
4. Remove seared chicken from the heat and set aside on a plate to cool.
5. Keep the oil and chicken drippings in the pot and reduce heat to medium.
6. Add in the ginger and garlic, allow to cook for about 1-2 minutes.
7. Add in the mushrooms and stir thoroughly.
8. Add in soy sauce, chicken broth and water. After adding liquid, cut the chicken in bite sized pieces and add into liquid.
9. Reduce heat to medium low and allow to cook for about 20 minutes.
10. Prepare the Maifun by soaking in hot water for about 10 minutes.
11. When the Maifun is ready, drain the noodles and add into soup.
12. Garnish soup with chopped green onions

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