Noodles In Soup

• 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)

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

chicken, chinese dried mushrooms, bamboo shoots, spinach, spring onions, egg noodles, chicken, soy sauce, vegetable oil, salt, sugar, chinese rice wine, sesame oil, red chili oil

Taken from www.food.com/recipe/noodles-in-soup-305350 (may not work)