150 g thin egg noodles or spaghetti
30 ml oil
350 g fresh brown mushrooms, thinly sliced
1 bunch spring onions, sliced into julienne strips
15 ml soy sauce
30 ml sherry (optional)
1 litre chicken stock
2 cooked chicken breasts, shredded
125 ml bean sprouts
fresh coriander leaves to garnish
1. Cook noodles according to directions on packet. Drain and cut into shorter lengths with scissors. 2. Heat oil and sauté mushrooms and spring onions until soft. 3. Add soy sauce, sherry and stock. Bring to the boil and cook gently for 3 minutes.
4. Add noodles, chicken and bean sprouts. Heat gently, without boiling, for 5 minutes. 5. To serve, divide noodles and soup among 4 bowls and garnish with chopped coriander leaves.