NOODLES IN SOUP

Serves 4. Preparation & cooking time: 20–25 mins.

Noodles in soup (tang mein) are far more popular than Fried Noodles (chow mein) in China. This is a basic recipe; you can use different ingredients for the ‘dressing’ to suit your personal preference and taste.

225g (8oz) chicken breast or pork fillet (or ready cooked meat)

3–4 small dried Chinese mushrooms, soaked

115g (4oz) sliced bamboo shoots, rinsed and drained

115g (4oz) spinach leaves, lettuce hearts, or Chinese leaves

2 spring onions, finely shredded

450g (1lb) fresh or 9 oz (250g) dried egg noodles

600ml (1 pint) stock

2 tablespoons seasoned oil

1 teaspoon salt

½ teaspoon soft brown sugar

1 tablespoon light soy sauce

2 teaspoons Chinese rice wine

a few drops of sesame oil

Thinly shred the meat. Squeeze dry the soaked mushrooms and discard any hard stalks. Thinly shred the mushrooms, bamboo shoots, vegetable and spring onions.

Cook the noodles in salted boiling water according to the instructions on the packet, then drain and rinse under cold water. Place in a serving bowl.

Bring the stock to the boil and pour over the noodles; keep warm.

Heat the oil in a pre-heated wok, add about half of the spring onions andall the meat, stir-fry for about 1 minute.

Now add the vegetables (mushrooms, bamboo shoots and greens), stir-fry for another minute. Add all the seasonings and blend well.

Pour the ‘dressing’ over the noodles, garnish with the remaining spring onions and serve.

hancheng

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