Ingredients

• 1 tbsp - vegetable oil
• 2 cups - sliced mushrooms (6 oz/170g)
• 1 tsp - minced garlic
• 4 cups - chicken or vegetable stock
• 2 cups - egg noodles or 2 packets instant noodles
• 2 tbsp - sherry or rice wine
• 1 tbsp - sesame oil
• A bit of hot pepper sauce or hot chilli oil
• 1/2 cup - chopped spring onions

How to Make Mushroom-Noodle Soup

• In large saucepan, heat oil over medium heat.
• Cook mushrooms and garlic for 2 mins.
• Add stock and 2 cups (500 ml) of water
• Bring to boil.
• Add noodles, sherry, lemon juice or rice vinegar, sesame oil and hot pepper sauce.
• Reduce heat. Cover and simmer for 3 mins.
• Stir in spring onions.