Noodles in Soup

This is from a book called Chicken and I thought it would be perfect for our Zaar tour 4. Add more stock if you prefer a thinner soup.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces  cooked boneless skinless chicken
• 4  chinese dried mushrooms, soaked
• 4  ounces bamboo shoots, rinsed and drained
• 4  ounces spinach, shredded
• 2  spring onions, finely shredded
• 8  ounces  egg noodles
• 1  pint  chicken stock
• 2  tablespoons light soy sauce
• 2  tablespoons  vegetable oil
• 1  teaspoon salt
• 1⁄2 teaspoon sugar
• 2  teaspoons  chinese rice wine or 2  teaspoons dry sherry
• 3  drops  sesame oil
• 1  teaspoon  red  chili oil (optional)

Directions

1. Cut the chicken into thin shreds.
2. Squeeze dry the soaked mushrooms and discard the hard stalk.
3. Thinly shred the mushrooms, spinach , bamboo shoots and spring onions.
4. Cook the noodles in boiling water ,drain and rinse under cold water.Set aside.
5. Bring the stock to a boil add 1 tbsp soy sauce and pour over noodles.Keep warm.
6. Heat the oil in a heavy frying pan or wok,
7. Add 1/2 of the spring onions add the chicken and the vegetables to the hot oil.
8. Stir fry for about 3 minutes.
9. Add all the seasonings and blend well.
10. Pour the mixture over the warm noodles and put the remaining spring onions as a garnish and serve imediately.