Ingredients
For the soup- 1 tbsp groundnut oil
- 2 cm piece fresh root ginger, peeled and thinly sliced
- 2 handfuls sliced shiitake mushrooms
- 1 red chilli, seeds removed and finely chopped
- 1 tbsp Shaoxing rice wine or dry sherry
- 700 ml vegetable stock
- 220 g canned bamboo shoots, drained and rinsed
- 1 tbsp light soy sauce
- dark soy sauce
- 1 tbsp Chinese black rice vinegar or balsamic vinegar
- pinches ground white pepper
- 1 tsp cornflour, mixed with 2 tbsp cold water
- 200 g cooked egg noodles
- 2 small handfuls bean sprouts
- 8 baby sweetcorn, sliced
- 1 spring onion, sliced
- 100 g cooked chicken, shredded
Description
A Medley Of Vegetables Adds Colour And Crunch To Ching He Huang’s Warming Noodle Dish
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