Ingredients:

• 1 tbsp – vegetable oil
• 2 cups – sliced Mushrooms (6 oz/170g)
• 1 tsp – minced Garlic
• 4 cups – Chicken or vegetable stock
• 2 cups – Egg noodles or 2 packets instant noodles
• 2 tbsp – sherry or Rice wine
• 1 tbsp – sesame oil
• A bit of hot pepper sauce or hot chilli oil
• 1/2 cup – chopped Spring onions

Method:

1. In large saucepan, heat oil over medium heat.
2. Cook mushrooms and garlic for 2 mins.
3. Add stock and 2 cups (500 ml) of water
4. Bring to boil.
5. Add noodles, sherry, lemon juice or rice vinegar, sesame oil and hot pepper sauce.
6. Reduce heat. Cover and simmer for 3 mins.
7. Stir in spring onions.

Recipe courtesy of Sify Bawarchi