Instructions: Cook the chicken in water or broth and salt until tender, about 45 minutes. Remove the chicken and reserve the broth. Shred the meat by hand; discard skin and bones.

Mix the shreds with the chili powder, soy sauce and sesame oil. Mix well so that the chicken develops a red color.

Bring the reserved broth to a boil, add the noodles, scallion paste and garlic paste and cook until the noodles are al dente, about 5 minutes.

Pour the broth and noodles into a large serving bowl or individual bowls. Add the seasoned chicken to the center of the bowl but do not stir.

This recipe yields 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.