Ingredients

· 140 g whole-wheat noodles

· 1 tablespoon groundnut oil

· 2 tablespoons grated ginger

· 1 red chilli

· 4 boneless chicken fillets

· 700 ml hot vegetable stock

· 4 chestnut mushrooms

· 2 tablespoons soy sauce

· 2 tablespoons rice vinegar

· 1 tablespoon corn flour

· 1 handful bean sprouts

· 2 spring onions

Method

Bring a pan of water to boil and cook the noodles following pack instructions. Drain and rinse under cold water, then drizzle over a little oil. Heat a wok over high heat and add rest of the oil. Add ginger and chilli, and stir-fry for a few seconds. Add the chicken and stir-fry for two minutes. As the meat starts to turn brown, add the vegetable stock, bring to a simmer, and then add the mushrooms. Season with soy sauce and vinegar. Bring back to a simmer, and add the corn flour paste. Simmer until thickened. Stir in the bean sprouts and most of the spring onions, ladle the soup over noodles. Serve with the spring onions.