Quick & easy hot-and-sour chicken noodle soup

Directions

1. 1
   Bring a small pan of water to the boil and cook the noodles following pack instructions.
2. 2
   Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
3. 3
   Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs.
4. 4
   Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more.
5. 5
   Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
6. 6
   Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles.
7. 7
   Serve immediately, scattered with the remaining spring onions.