Step 1

Bring large pot of water to a boil. Meanwhile, Pour oil into medium-sized saucepan set over medium heat. Add leeks and mushrooms. Cook until leeks are soft, about four minutes.

Step 2

Add chicken stock, soy sauce, rice wine, cinnamon, star anise, Sichuan pepper, and black pepper. Turn heat to high and bring to boil. Reduce heat to medium-low, and simmer for five minutes.

Step 3

Meanwhile, add noodles to large pot of boiling cook for exactly one minute less than instructions on packaging say. When timer goes off, drain noodles and transfer to saucepan. Add shredded roast chicken and cook for one minute.

Step 4

Serve soup in large bowls with garnish of chopped jalapenos to taste.