2 boneless, skinless chicken breasts, cooked and shredded
3 teaspoons cornstarch
1 tablespoon water
1 egg, beaten
1/2 cup shredded napa cabbage
1/2 cup Chinese pea pods
1/2 cup white beech mushrooms (or sliced regular white mushrooms)
2 servings Thai stir-fry rice noodles, cooked al dente, according to the package instructions, for the serving bowl
1/2 cup green onion, chopped, for garnish
1 sliced red jalapeño, for garnish
To a slow cooker, add the chicken broth, ginger root, garlic, sesame oil, red pepper flakes, soy sauce, salt, rice vinegar, carrots and bamboo shoots. Stir together.
Turn the slow cooker on to the 3-hour setting, and cover with the lid.
After the soup has cooked for 2 hours, to a small bowl, add the cornstarch and water. Stir until a thick mixture forms. Uncover the slow cooker, and stir in the cornstarch mixture. Then add the egg through a slotted spoon to the soup. Add the chicken, stir, and cover with the lid.
After the soup has cooked in total for 2-1/2 hours, add the cabbage, pea pods and mushrooms, stir, and cover back up with the lid.
Just before serving, fill each serving bowl with cooked noodles.
To serve, ladle the hot soup over the noodles, and top with green onion and slices of jalapeño.