1 tablespoon groundnut oil (peanut)
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 handfuls fresh shiitake mushrooms, sliced or 1 small handful dried Chinese mushrooms, reconstituted and sliced
1 red chile, seeded and finely chopped
1 tablespoon Shaohsing rice wine or dry sherry
3 cups vegetable stock, hot
1 (8 ounce) can bamboo shoots, drained and rinsed
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar
Pinch freshly cracked white pepper
1 tablespoon cornstarch, blended with 2 tablespoons cold water
7 ounces cooked egg noodles
2 small handfuls bean sprouts
8 fresh baby corns, sliced, see Cooke's Notes
1 spring onion, sliced
3 1/2 ounces cooked chicken, shredded
Can be found at specialty Asian markets.
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