Asian chicken noodle soup
A recipe from the Good Food collection.
Ingredients
3 dried Chinese mushrooms
185 g (6½ oz) thin dry egg noodles
1 tablespoon oil
4 spring onions (scallions), julienned
1 tablespoon soy sauce
2 tablespoons rice wine, mirin or sherry
1.25 litres (5 cups) chicken stock
1/2 small barbecued chicken, shredded
50 g (1¾ oz) sliced ham, cut into strips
90 g (1 cup) bean sprouts
coriander (cilantro) leaves and thinly sliced red chilli, to garnish
Method
Step 1
Soak the mushrooms in boiling water for 10 minutes to soften them. Squeeze dry then remove the tough stem from the mushrooms and slice them thinly.
Step 2
Cook the noodles in a large pan of boiling water for 3 minutes, or according to the manufacturer's directions. Drain and cut the noodles into shorter lengths with scissors.
Step 3
Heat the oil in a large heavy-based pan. Add the mushrooms and spring onion. Cook for 1 minute, then add the soy sauce, rice wine and stock. Bring slowly to the boil and cook for 1 minute. Reduce the heat then add the noodles, shredded chicken, ham and bean sprouts. Heat through for 2 minutes without allowing to boil.
Step 4
Use tongs to divide the noodles among four bowls, ladle in the remaining mixture, and garnish with coriander leaves and sliced chilli.
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