Quick & easy hot-and-sour chicken noodle soup

Ingredients 140g dried wholewheat noodle 1 tbsp oil 2 tbsp grated ginger 1 medium red hot pepper, deseeded and finely cut 4 skinless, boned chicken thighs, cut into tiny chunks 1 tbsp Shaoxing rice wine 700ml hot vegetable stock 4 chestnut mushrooms, sliced 1 tsp dark condiment two tbsp light-weight condiment 2 tbsp rice vinegar 1 tbsp cornstarch mixed with two tbsp cold water to create a paste 1 handful beansprouts

2 spring onions, sliced

Method STEP 1 Bring a tiny low pan of water to a boil and cook the noodles following pack directions. Drain, rinse below cold running water to prevent them cookery additional, then drizzle over a touch oil to forestall them protrusive along. Divide between two deep bowls. STEP 2 Heat a cooking pan over high heat and add the remainder of the oil. once it starts to smoke, add the ginger and hot pepper, then stir-fry for many secs. Add the chicken and stir-fry for two minutes. because the meat starts to show brown, add the rice wine and cook for three minutes additional. Add the vegetable stock, bring around a simmer, then add the mushrooms. Season with dark soy, light-weight soy, and rice vinegar. STEP 3 Bring back to a simmer, then add the cornstarch paste. Simmer and stir till thickened. Stir within the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve like a shot, scattered with the remaining spring onions.