Add chicken stock, chicken breast garlic, ginger, sesame oil soy sauce, rice wine vinegar, carrot, , onions, red bell peppers and mushrooms to a slow cooker
Simmer on high for 4 hours.
Remove the chicken and shred with two forks. Return meat to slow cooker along with the dried noodles and cook on high for 10 minutes or until noodles are tender.
Garnish with cilantro and sliced scallions.