Chicken Soup (Chinese Stir-fry version)

Caitlin had to go to the dentist today for a filling so I knew she'd be a bit sore, and she hasn't been feeling too great lately, so it seemed like chicken soup would kill 2 birds with 1 stone.  I ran to the store and picked up what I needed and went to town.  I put a twist it this time by cooking the chicken chinese stir-fry style in peanut oil with ginger and scallions.  I think it's better than my regular All American Chicken Soup.  Here's what you'll need:

Chicken Soup (Chinese Stir-fry Version)
96oz Chicken Stock
4-5 Carrots Cut into 1/2" cubes
1 Medium Red Onion Diced
1 Bunch Celery Sliced into 1/4" slices
2-3 Boneless Skinless Chicken Breasts (cut into 1/2" cubes)
1 Bunch Minced Scallions (1/3 to 1/2 C)
3 tbsp Ginger paste or minced Ginger
2 tbsp dried chopped Rosemary (the kind from the jar, you don't have to chop your own)
Handful of Plain Parsley Chopped
12oz bag of Egg Noodles
1/4 C Mirin (Rice Wine from the Asian cooking section)
1/4 C Peanut Oil

Start off by boiling 2-3 quarts of water and 1 tbsp salt in a large stock pot.  Dump in the noodles and boil while you chop the carrots, celery, onion, ginger (if not using the paste), scallions and chicken breasts.  Put the celery and carrots together, and the ginger and scallions together and leave the onion in a separate container.  Once the noodles are done, pour into a colander and rinse the noodles and set aside. Pour the stock in the pot and put back on the burner on medium high heat and add in the celery, carrots and rosemary.

Grab a Wok and heat on medium-high heat with the peanut oil for a few minutes, then add in the ginger/scallion combo.  Stir occasionally for a minute or two and then carefully add in the chicken.  Stir-fry until browned by constantly moving and flipping the mixture in the wok.  Once the chicken has been browned, add it to the stock pot, and be sure to scrape all the oil and ginger and scallions with it into the soup!  Put the wok back on the burner and add in the onions and the mirin and cook, stirring occasionally, until the onions start to soften up and brown a little, then add that to the stock pot.  Lower the temperature to medium-low heat (if at any point it begins a rolling boil, then lower the heat at that time).  Add in the set-aside noodles and the chopped parsley and cover and let simmer for another 15-20 minutes, then remove from heat and serve!