Hot and sour noodle soup

Hot and sour noodle soup is mainly an Chinese dish. But now a days it is popular everywhere.It is a very simple and easy recipe which takes only 10 min to cook.Try it own by the following methods.

Ingredients

For the soup

1 tbsp groundnut oil

2.5cm/1in piece fresh root ginger, peeled and thinly sliced

2 handfuls fresh shiitake mushrooms, sliced

1 tbsp Shaoxing rice wine or dry sherry

1 red chilli, de-seeded, finely chopped

700ml/1 pint 5fl oz vegetable stock

1 tbsp light soy sauce

 1 tbsp dark soy sauce

1 tbsp Chinese black rice vinegar or balsamic vinegar

220g/8oz canned bamboo shoots, drained and rinsed

1 tbsp corn flour mixed with 2 tbsp cold water

pinch ground white pepper

For the noodle 'pot'

200g/7oz cooked egg noodles

8 baby sweet corn, sliced

2 small handfuls bean sprouts

1 spring onion, sliced

100g cooked chicken, shredded

Cooking method

Ø  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.

Ø  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.