A wholesome noodle soup inspired by a family recipe.
Serves 2 or 4 to share as a starter
Prep time: 10 minutes
Cook in: 20 minutes
100g / 3 1/2oz very thin dried wheat flour noodles
50ml / 2fl oz toasted sesame oil plus extra for drizzling
1 tablespoon groundnut oil
5 cm / 2 inch piece of fresh root ginger, peeled and finely sliced
3 whole dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, then drained
450g / 1lb chicken leg quarters, with or without skin, the thigh and drumstick pieces halved on the bone
1 tablespoon Shaohsing rice wine or dry sherry
500ml / 18fl oz chicken stock
1 tablespoon light soy sauce
2 spring onions, sliced lengthways into 7.5cm/3 inch pieces
1 pinch of salt
ground white pepper
Bring a pan of water to the boil. Add the wheat flour noodles, bring back to the boil and cook for 3 minutes. Drain the noodles, rinse under cold water, then drain again. Drizzle with sesame oil to prevent them from sticking together.
Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the ginger and mushrooms and stir-fry for a few seconds until fragrant. Add the chicken and stir-fry for 1 minute until starting to turn brown, then add the rice wine or sherry. Add the stock, sesame oil, soy sauce, spring onions, salt and pepper and bring to the boil, then turn the heat down to medium and simmer for 10 minutes.
Add the cooked noodles, season further to taste with salt and serve immediately.