1. In a large stock pot over medium-high heat, pour in the chicken broth along with the mashed garlic, ginger, soy sauce, sake, and sesame oil. Bring to a boil.
2. Add in the chicken breast and cook for 20–25 minutes, or until cooked through. Check for doneness by cutting into the thickest part; if needed, cook for an additional 10–15 minutes.
3. Once the chicken is cooked, remove it from the stock, let it cool, then slice or shred and set aside.
4. Cook the noodles according to package directions while the chicken is cooking.
5. While the chicken is cooking, sauté the oyster mushrooms in 1 tablespoon of sesame oil in a skillet until they start to turn golden. Set aside.
6. After the chicken has cooked, add the broccolini to the broth and cook for about 5 minutes. Then add the sugar snap peas and cook for an additional 3 minutes, or until both are bright green and crisp-tender.

To Serve

1. In serving bowls, divide the chicken and noodles equally. Add several pieces each of the mushrooms, broccolini, and sugar snap peas. Pour the broth over carefully and garnish with chili slices, spring onions, chives, or your desired garnish.