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Chinese Chicken-Noodle Soup


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2 (3-ounce) packages ramen noodles, broken into 3-inch lengths

2 teaspoons canola oil

1 tablespoon grated fresh ginger

2 garlic cloves, minced

3 (15.75-ounce) cans low-sodium, fat-free chicken broth

1 tablespoon low-sodium soy sauce

1 teaspoon chili-garlic sauce

2 boneless, skinless chicken-breast halves, thinly sliced

Freshly ground white or black pepper

4 scallions, thinly sliced

2 cups prewashed baby spinach

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