Place rice noodles in a bowl and cover with boiling hot water; set aside.

Meanwhile, heat a large soup pot over medium-high heat and add sesame oil.

Add ginger, jalapeno and garlic to the pan and cook for 30-60 seconds to release flavor.

Pour in chicken broth, soy sauce, fish sauce, rice vinegar, hoisin, mushrooms and scallions.

Bring broth to a boil then add in whole chicken breasts.

Reduce heat to medium low and gently poach the chicken about 15-20 minutes or until fully cooked.

Remove cooked chicken from broth and let cool enough to handle.

Shred chicken breasts and add back into the broth.

Bring soup to boil and add in spinach.

Stir until spinach wilts.

Drain rice noodles and fill bowls evenly with cooked noodles.

Ladel chicken soup on top of noodles and garnish with plenty of extra scallions, cilantro and lime wedges.