Chop the zucchini's into matchstick shape and salt them
1/2 zucchini, chopped
In a pot, combine chicken broth, water, garlic cloves or minced, onions, dried shrimps, dried kelp, and ends of green onions
2 cups Chicken broth, 1 1/2 cup water, 1/4 cup dried shrimps, handful of dried kelp or dashima, 1 onion, cut into fours, 3 green onion stems
Boil for 30 minutes
Gently pat the zucchini with paper towel
On a pan, add cooking oil and sautee zuchinni until semi-soft. Place it aside.
In a small bowl, combine garlic (use the garlic from the broth or mince garlic separately), salt, black pepper, diced green onions, and sesame seed oil
5 cloves of garlic, 1 tsp salt, black pepper, 2 tsp sesame seed oil, 3 green onions, green part
Mix the chicken into the sauce and set aside
1 cup shredded chicken
In the boiling pot, strain out the ingredients
Season the broth with soy sauce
1 tbsp soy sauce
Add the noodle and cook for 2-3 mintues
1 serving pre-made handcut noodles
Pour the noodle soup into a bowl and top it off with the sauteed zucchini and seasoned chicken
