Ingredients

• 1 tbsp groundnut oil
• 2.5cm/1in piece fresh root ginger
• peeled and thinly sliced
• 2 handfuls fresh shiitake mushrooms
• sliced
• 1 red chilli
• de-seeded
• finely chopped
• 1 tbsp Shaoxing rice wine or dry sherry
• 700ml/1 pint 5fl oz vegetable stock
• 220g/8oz canned bamboo shoots
• drained and rinsed
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Chinese black rice vinegar or balsamic vinegar
• pinch ground white pepper
• 1 tbsp cornflour mixed with 2 tbsp cold water
• 200g/7oz cooked egg noodles
• 2 small handfuls beansprouts
• 8 baby sweetcorn
• sliced
• 1 spring onion
• sliced
• 100g/3½oz cooked chicken
• shredded

Directions

• For the soup base
• heat the oil in a wok
• then fry the ginger and shiitake mushrooms for 2-3 minutes
• or until softened. Add the chilli
• Shaoxing rice wine
• vegetable stock
• bamboo shoots and the seasonings. Bring to the boil
• then add with the cornflour paste
• stirring well
• until thickened. Keep warm over a low heat.
• For the noodle pot
• layer the cooked egg noodles
• beansprouts
• sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken
• then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.