Noodles And Rice Recipes - Vegetable Noodle Soup

Ingredients

• 45g (1 1/2 oz) bean thread or flat cellophane noodles

• 1/2 medium chicken

• 2 spring onions, chopped (whites and greens separated)

• 2 slices ginger, shredded

• 2 small Chinese bok choy, spinach or other vegetables

• 125g (4 oz) canned straw mushrooms, drained

• 60g (2 oz) sliced bamboo shoots

• fish sauce

• salt and pepper

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Method:

1. Soak the noodles in warm water for 30 minutes. Place the chicken in a saucepan with 6 cups water, the white parts of spring onion and the ginger.

2. Bring to the boil, skim the surface, then simmer gently for 30 minutes. Strain the stock into a clean pan. Dice the chicken discarding skin and bones. Chop the vegetables and mushrooms.

3. Reheat the stock and add the noodles, chicken , vegetables and mushrooms and simmer for 10 minutes. Season with fish sauce, salt and white pepper.