1, soak mushrooms in water until soft, then drain and cut into julienne strips.
2. Tear cooked chicken breast into thin shreds and set aside.
3, hot pan into the salad oil to heat, put the ginger stir fry about 5 minutes, add water and all the seasonings mix well and cook for about 3 minutes, and finally add the water thickening, remove from heat and set aside.
4: Bring water to a boil in a soup pot, stir in the pasta, and cook over medium-low heat for about 15 minutes until cooked through. Drain well, place the pasta in a large bowl, add some shredded mushrooms and shredded chicken, and sprinkle with green onion to taste.