Fire Noodle Soup

• 1 red chile, chopped without seeds
• 1 garlic clove, chopped
• 1/2 teaspoon salt
• 2 tablespoons sesame oil
• 6 tablespoons dark soy sauce
• 1 lime, juice of
• 3 tablespoons sherry wine vinegar
• 1 tablespoon muscovado sugar
• 1 inch gingerroot, peeled and grated
• 1 small leek, sliced thinly
• 125 g baby corn
• 125 g medium noodles
• 125 g sugar snap peas
• 125 g shiitake mushrooms

1. place chilli, garlic and ginger in a pestle and mortar and pound until smooth.
2. Add oil and set aside.
3. Bring 1 litre water to the boil in a large pan.
4. Add all remaining ingredients bar the peas and mushrooms.
5. Boil for 4 minutes until the noodles and soft then add peas and mushrooms.
6. boil for another minute, stir in the oil paste and serve.

red chile, garlic, salt, sesame oil, soy sauce, lime, sherry wine vinegar, muscovado sugar, gingerroot, baby corn, noodles, sugar snap peas, shiitake mushrooms

Taken from www.food.com/recipe/fire-noodle-soup-190043 (may not work)