4.0
(1)
Your folders
Your folders

Export 16 ingredients for grocery delivery
Step 1
For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat.
Step 2
For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.
Your folders

203 viewsbbcgoodfood.com
15 minutes
Your folders

158 viewseatingwell.com
3.1
(12)
Your folders

176 viewsthefoodietakesflight.com
5.0
(1)
15 minutes
Your folders
231 viewsclosetcooking.com
10
Your folders

1051 viewshebbarskitchen.com
4.8
(5)
10 minutes
Your folders

524 viewsjocooks.com
4.5
(17)
15 minutes
Your folders
87 viewsjocooks.com
Your folders

283 viewsfoodandwine.com
Your folders

254 viewsfoodandwine.com
Your folders

257 viewsfoodandwine.com
Your folders

250 viewscooking.nytimes.com
4.0
(69)
Your folders

560 viewsgimmesomeoven.com
4.9
(189)
15 minutes
Your folders

627 viewsrecipetineats.com
5.0
(48)
20 minutes
Your folders

236 viewsrecipegirl.com
5.0
(9)
15 minutes
Your folders
76 viewsrecipegirl.com
Your folders

152 viewscookidoo.com.tr
20 minutes
Your folders

158 viewscookidoo.com.tr
55 minutes
Your folders

378 viewsgimmesomeoven.com
4.9
(240)
15 minutes
Your folders

357 viewskhinskitchen.com
5.0
(13)
10 minutes