1 cooked Chicken breast, torn into bite size pieces
8 Mushrooms, sliced if large (oriental mushrooms if you can get them)
2tbsp Sarson’s Malt Vinegar
700ml Chicken stock
2tbsp Dark soy sauce
Handful of Bean sprouts
200g fresh Egg noodles
2 Spring onions finely sliced
Juice of half a Lime
Few Coriander leaves to serve
Method
In a large saucepan heat the oil and cook the ginger, garlic and chilli for a moment or two until they become fragrant. Add the chicken and mushrooms and toss in the spicy oil. Stir fry for a minute so it browns slightly then add 2tbsp Sarson’s Malt Vinegar. Stir well then add the stock and soy. Bring to the boil and add the noodles and bean sprouts to heat through.
Squeeze in the lime juice, stir well and taste to check the balance of flavours. To serve carefully lift out the noodles and divide between two bowls then pour over the rest of the soup and sprinkle with spring onions. Add a few coriander leaves and another squeeze of lime and serve.
