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Asian Chicken Noodle Soup

DIRECTIONS

In a large saucepan, warm the vegetable oil over medium-high heat until very hot but not smoking. Add the chicken and stir-fry for 2 minutes, or until opaque. Add the scallions, garlic and ginger, and stir-fry for 30 seconds, or until fragrant. Add the mushrooms and stir-fry for 1 minute, or until tender.
Add the broth, water, bamboo shoots and red pepper flakes, and bring to a boil over high heat. Stir in the pasta and spinach, and cook for 1 minute, or until the pasta is tender and the spinach is just wilted Reduce the heat to medium and stir in the vinegar and soy sauce. Stir in the beaten egg whites and simmer, stirring, for 1 minute. Stir in the sesame oil.
Ladle the soup into 4 bowls and top with the carrots and cilantro