Fire Noodle Soup

Spicy and fragrant this is a wonderful dish to come home to after a cold wet day. It is inspired by Thai flavours but dosen't need some of the more difficult to find ingredients. Shitake can be subbed with Oyster if you cannot find them

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  red chile, chopped without seeds
• 1  garlic clove, chopped
• 1⁄2 teaspoon salt
• 2  tablespoons  sesame oil
• 6  tablespoons dark soy sauce
• 1  lime, juice of
• 3  tablespoons sherry wine vinegar
• 1  tablespoon  muscovado sugar
• 1  inch gingerroot, peeled and grated
• 1  small leek, sliced thinly
• 125  g  baby corn
• 125  g  medium noodles
• 125  g sugar snap peas
• 125  g shiitake mushrooms

Directions

1. place chilli, garlic and ginger in a pestle and mortar and pound until smooth.
2. Add oil and set aside.
3. Bring 1 litre water to the boil in a large pan.
4. Add all remaining ingredients bar the peas and mushrooms.
5. Boil for 4 minutes until the noodles and soft then add peas and mushrooms.
6. boil for another minute, stir in the oil paste and serve.