For the soup base:
Heat a wok
over high heat, add the oil, and stir-fry
the ginger and mushrooms until softened. Add the chile
, Shaohsing rice wine
, hot vegetable stock, bamboo shoots, soy sauces, black rice vinegar and the white pepper. Bring the mixture to a boil, thicken with the cornstarch slurry
and set aside over low heat.
In some plastic pots, layer some of the cooked egg noodles
with the raw bean sprouts
, raw sliced baby corn, and spring onions
. Top everything with the shredded chicken, and then spoon plenty of the soup base over the ingredients. Give the noodle pot or bowl a good stir, and serve immediately.