The ingredients list may seem like a lot, but this is a simple Chinese inspired dish that’s perfect for these warmer early summer evenings.

 

Ingredients:

140g dried wholewheat noodles

1 tbsp groundnut oil

2 tbsp grated ginger

1 medium red chilli, deseeded and 

   chopped finely

4 skinless, boneless chicken thighs, 

   chopped into small pieces

1 tbsp Shaohsing rice wine

700ml hot vegetable stock

4 chestnut mushrooms, sliced

1 tsp dark soya sauce

1 tsp light soya sauce

2 tbsp rice vinegar

1 tbsp cornflour

2 tbsp cold water

1 handful beansprouts

2 spring onions, sliced

 

  Bring a small pan of water to a boil and cook the noodles. Drain, rinse under cold water to stop them from cooking further, then drizzle over a little oil to prevent them sticking together. Divide the noodles between two deep bowls.

 

  Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir for a few seconds. Add the chicken and stir-fry for 2 minutes. 

 

  As the meat starts to brown, add the rice wine and cook for 3 minutes more. Add the vegetable stock, bring to a simmer, and then add the mushrooms. Season with both soya sauces and the rice vinegar.

 

  Bring the broth back to a simmer, and slacken the cornflour with 2 tbsp of cold water to make a paste. Add the paste to the broth and simmer while stirring until thickened. 

 

  Stir in the beansprouts and the spring onions, then ladle the soup over the noodles and serve.