Hot and sour noodle soup

Not and sour soup over noodles and chicken is the sort of thing that you know is so good that you should have it more often than you do. Well I do not know why I do not have it more often as it done take but a second to make, it is very good for you and well if they are not good enough reason then I do not know what other reason you would need. Now the beauty of this recipe is that you can use any vegetable that you like, peppers, carrot, cabbage, pack choy whatever you like just remember that you need to cook it quickly in the stock so bare that in mind when you are cutting it up. You do now want big chunks of raw vegetable in the soup.

The ingredients you will need are

1tbsp groundnut oil
2.5cm/1in piece fresh root ginger
1 garlic clove
2 handfuls fresh shiitake mushrooms,
1 red chilli
1 tbsp Shaoxing rice wine
700ml/1 pint 5fl oz vegetable or chicken stock
1tbsp light soy sauce
1tbsp dark soy sauce
1 tbsp Chinese black rice vinegar o
Pinch ground white pepper
1tbsp corn flour
200g/7oz thin rice noodels
2 small handfuls beansprouts
3 spring onion, sliced
100g/3½oz cooked chicken

To make the soup base take a pan and add the oil and heat that up. Slice as fine as you can the ginger in to nice thin strips, slice the garlic, slice and deseed the chilli and slice the mushrooms. Now add the mushrooms and ginger to the pan and start to fry them in the oil for about 2 minutes.

Once the mushroom have started to go soft add the chilli, stock and rice wine vinegar. Season with a little white pepper and then add the two kinds of soy sauce. Bring this to the boil then add the corn flour mixed with a little water an add that to the soup and let it thicken.

Now all you need to do is in a bowl add you spring onions sliced, bean sprouts and thins rice noodles. Ladle some the soup over the ingredients in the bowl and let the rice noodles just cook in the thin stock soup. Then add the chicken and the rest of the soup and you have finished.