Noodle Soup with Chicken
Peel onion and garlic and dice. Rinse and dry chile pepper, halve and remove seeds and ribs, chop finely.
Heat 1 tablespoon of oil in a saucepan and saute onion for about 5 minutes. Add garlic, chile pepper and five-spice powder.
Saute for 1 minute and deglaze pan with soy sauce and rice wine.
Add chicken broth and simmer for 10 more minutes.
Heat 1 tablespoon of oil. Cut chicken into strips and saute in oil until tender. Cook pasta according to package instructions until al dente. Add chicken, cabbage and pasta to soup and cook for 2-4 minutes. Peel carrots and cut into fine strips, add to soup and bring to a boil. Season to taste and pour into bowls. Serve.