Noodles in Soup

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)

Steps:

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.