Noodles In Soup - cooking recipe

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)

Preparation

Cut the chicken into thin shreds.
Squeeze dry the soaked mushrooms and discard the hard stalk.
Thinly shred the mushrooms, spinach , bamboo shoots and spring onions.
Cook the noodles in boiling water ,drain and rinse under cold water.Set aside.
Bring the stock to a boil add 1 tbsp soy sauce and pour over noodles.Keep warm.
Heat the oil in a heavy frying pan or wok,
Add 1/2 of the spring onions add the chicken and the vegetables to the hot oil.
Stir fry for about 3 minutes.
Add all the seasonings and blend well.
Pour the mixture over the warm noodles and put the remaining spring onions as a garnish and serve imediately.