Serves 4


Ingredients:

500g raw prawns
1.5 litre water
1 tbsp oil
2 cup (500ml) coconut milk
8 ready-made fried fish balls, sliced
500g thin fresh rice noodles
1 Lebanese cucumber, cut into short, thin strips
100g bean sprouts, scraggly ends removed
½ cup (10g) Vietnamese mint leaves

Spice Paste:
4-5 large dried red chillies
1 medium red (Spanish) onion, roughly chopped
5cm piece fresh galangal, roughly chopped
4 stems lemon grass (white part only), sliced
3 red chillies, seeded and roughly chopped
10 candlenuts
2 tsp shrimp paste
2 tsp grated fresh turmeric
2 tbsp oil


Method:

• To make Spice Paste: Soak the chillies in hot water for 20 minutes. Drain the chillies and place them in a food processor with the onion, galangal, lemon grass, fresh chillies, candlenuts, shrimp paste, turmeric and oil. Process, wiping down the sides of the bowl regularly with a spatula, until very finely chopped. 
• Set aside 4 of the prawns, then peel and devein the remainder, reserving the heads and shells. Place all the heads and shells in a large, deep heavy-based pan and cook over medium heat for 10 minutes, shking the pan occasionally. The prawn shells will turn a bright dark orange and become aromatic. Stir in 1 cup (250ml) of the water and, when it has boiled and almost evaporated away, add another cup and bring it to the boil before adding the remaining water. By slowly adding the water in the initial stages, the colour of the stock will be dark and rich and all the flavour from the base of the pan will be incorporated in the stock. Bring the stock to the boil and simmer gently for 30 minutes. Add the 4 reserved whole prawns and cook until they turn pink; remove with a slotted spoon and set aside. Strain the stock and discard all the heads and shells -- there should be about 2-3 cups (500-750ml) of stock. 
• Heat the oil in a wok and cook the Spice Paste over low heat for about 8 minutes, stirring regularly until the mixture is very aromatic. Stir in the prawn stock and coconut milk. Bring to the boil, then lower the heat and leave to simmer for 5 minutes. Add the peeled prawns and fish ball slices and simmer until the prawns have turned pink. 
• Gently separate the noodles using your fingertips, in a separate pan of boiling water, cook the noodles for about 30 seconds -- don't overcook them or they'll fall apart. Drain well and divide the noodles among four deep soup bowls. 
• Reheat the stock and ladle it over the noodles. Garnish with a little of the cucumber, bean sprouts and mint and top each bowl with a cooked prawn. Serve immediately. Arrange the remaining garnishes on a plate so diners can add more of their favourite garnish to the laksa. 

Nutrition per serve:
Protein 25g
Fat 40g
Carbohydrate 35g
Dietary Fibre 5g
Cholesterol 140mg
2490 kj (595 cal)

Serves 4 


Ingredients:

300g small cooked prawns
200g baby spinach leaves
500g Shanghai noodles
1 tbsp oil
1 large onion, finely chopped
5cm piece fresh ginger, grated
2 red chillies, finely chopped
1.5 litres chicken stock
2 tbsp soy sauce
2 tsp soft brown sugar
6 spring onions, chopped

Garnishes:
2 tbsp crisp fried garlic
2 tbsp crisp fried onion
1 cup (90g) bean sprouts, scraggly ends removed
2 tsp chilli flakes
1 tbsp chopped garlic chives


Method:

• Peel the prawns, leaving the tails intact. Wash and drain the spinach and snap off any long stems; set aside. Add the noodles to boiling water and cook for 3 minutes, or until plump and tender. Drain and set aside. 
• Heat the oil in a large pan and cook the onion and ginger over medium heat, stirring regularly, for 8 minutes. Add the chilli, stock, soy sauce and sugar and bring to the boil. Reduce the heat and leave to simmer for 10 minutes. Add the spring onion. 
• Transfer the noodles to large soup bowls and top with the prawns and spinach leaves. Pour the boiling stock over the top and serve immediately. Place the garnishes in small bowls in the centre of the table, along with salt, pepper and sugar, for the diners to add according to their taste. 

Nutrition per serve:
Protein 25g
Fat 15g
Carbohydrate 100g
Dietary Fibre 10g
Cholesterol 75mg
2590 kj (615 cal)

Serves 4

Ingredients:

350g fillet steak
2 tsp soy sauce
¼ cup (60ml) coconut milk
1 tbsp crunchy peanut butter
1 tbsp grated palm sugar or soft brown sugar
2 tsp sambal oelek
1 tsp oil
125g dried rice vermicelli
1.5 litres beef stock
2 tbsp grated palm sugar or soft brown sugar, extra
2 tbsp fish sauce
1 small Lebanese cucumber
1 cup (90g) bean sprouts, scraggly ends removed
2 lettuce leaves, cut in small pieces
6 tbsp finely chopped fresh mint
½ cup (80g) unsalted roasted peanuts, finely chopped


Method:

• Trim the meat of any fat and sinew and slice it evenly across the grain into thin slices.
• Combine the meat, soy sauce, coconut milk, peanut butter, sugar and sambal oelek. Cover and marinate in the refrigerator for 1 hour.
• Heat the oil in a frying pan and cook the meat in small batches over high heat for 3 minutes, or until browned. Remove from heat and cover.
• Soak the vermicelli in hot water for 10 minutes. Drain.
• Place the stock in a large pan and bring to the boil. When the stock is boiling, add the extra sugar and fish sauce.
• Cut the cucumber in quarters lengthways and then into thin slices. Place about 1 tablespoon cucumber slices in each individual serving bowl; divide the bean sprouts, pieces of lettuce and mint leaves evenly between bowls. Place some vermicelli and then a ladleful of stock in each bowl. Top with slices of cooked beef, sprinkle with peanuts and serve immediately.

Nutrition per serve:
Protein 30g
Fat 25g
Carbohydrate 45g
Dietary Fibre 5g
Cholesterol 65mg
2150 kj (515 cal)

Serves 4


Ingredients:

1kg chicken pieces (such as drumsticks and thighs)
1.5L water
6 spring onions, chopped
¼ tsp salt
¼ tsp pepper
2cm piece fresh ginger, very finely sliced
2 bay leaves
2 tbsp soy sauce
100g dried rice vermicelli
50g spinach leaves, roughly chopped
2 celery sticks, very thinly sliced
200g bean sprouts, scraggly ends removed
crisp fried onion, for garnish
chilli sauce, to serve


Method:

• Combine the chicken and water in a medium pan and bring to the boil; skim off any scum. Add the spring onion, salt, pepper, ginger, bay leaves and soy sauce, then reduce the heat and simmer for 30 minutes.


• Place the vermicelli in a heatproof bowl. Cover it with boiling water and leave to soak for 10 minutes or until soft; drain.


• Arrange the vermicelli, spinach, celery and bean sprouts on a platter. To serve, each diner places a serving of vermicelli and a selection of vegetables in large individual serving bowls; pour the chicken soup, including a couple of pieces of chicken, into each bowl. Sprinkle over the fried onion and season with chilli sauce.

Nutrition per serve:
Protein 40g
Fat 5g
Carbohydrate 25g
Dietary Fibre 3g
Cholesterol 115mg
1315 kj (315 cal)

Serves 6-8


Ingredients:

4 dried Chinese mushrooms
45kg thick dried rice stick noodles
4 cup (1 litre) chicken stock
1 cup (175g) chopped cooked chicken
230g can bamboo shoots, drained and chopped
1 tsp grated fresh ginger
1 tbsp cornflour
⅓ cup (80ml) water
1 egg, lightly beaten
1 tsp tomato sauce
1 tbsp soy sauce
1 tbsp vinegar
2 tsp sesame oil
2 spring onions, finely chopped


Method:

• Cover the mushrooms with hot water and soak for 20 minutes; drain thoroughly and chop. Soak the noodles in hot water for 20 minutes; drain and cut into short lengths.


• Heat the stock in a large pan and bring to the boil. Add the mushrooms, noodles, chicken, bamboo shoots and ginger. Reduce the heat and simmer gently.


• Combine the cornflour and water in a small bowl and mix to a smooth paste. Add the cornflour mixture to the soup and stir until clear. Add the egg to the soup in a fine stream, stirring the mixture constantly.


• Remove the pan from the heat. Add the tomato sauce, soy sauce, vinegar, sesame oil and spring onion. Season with salt and black pepper to taste. Serve topped with extra spring onion, if desired.

Note: Add a few drops of chilli oil to the recipe if a more fiery soup is desired.


Nutrition per serve for 8:
Protein 10g
Fat 4g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 50mg
390 kj (90 cal)

Serves 6


Ingredients:

250g raw prawns
4 dried Chinese mushrooms
250g pork mince
1 tsp salt
1 tbsp soy sauce
1 tsp sesame oil
2 spring onions, finely chopped
1 tsp grated fresh ginger
2 tbsp finely sliced water chestnuts
1x250g packet won ton wrappers
5 cup (1.25 litres) chicken or beef stock
4 spring onions, very finely sliced, for garnish


Method:

1. Peel, devein and finely chop the prawns.
2. Cover the mushrooms with hot water and soak them for 20 minutes. Drain and squeeze to remove excess liquid. Remove stems and chop the caps finely. Thoroughly combine the prawn meat, mushrooms, pork, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts.
3. Work with 1 won ton wrapper at a time, keeping the remainder covered with a clean, damp tea towel to stop them drying out. Place heaped teaspoons of mince mixture in the centre of each square. Moisten the edges of the wrapper, fold it in half diagonally and bring the 2 points together. Place the won tons on a plate dusted with flour to prevent sticking.
4. Cook the won tons in rapidly boiling water for 4 to 5 minutes. Bring the stock to the boil in a separate pan. Remove the won tons from the water with a slotted spoon and place them in a serving bowl. Garnish with the extra spring onion and pour the simmering stock over them. Serve immediately.
   

Nutrition per Serve:
Protein 20g
Fat 3g
Carbohydrate 35g
Dietary Fibre 0g
Cholesterol 60mg
945 kJ (225cal)

Serves 4


Ingredients:

200g chicken breast fillets
1 tsp salt
2 egg whites
3 cup (750ml) chicken stock
1 cup (250g) creamed corn
1 tbsp cornflour
2 tsp soy sauce
2 spring onions, diagonally sliced


Method:

1. Wash the chicken under cold water and pat dry with paper towels. Place the chicken in a food processor and process until finely chopped. Add the salt.
2. Lightly beat the egg whites in a small bowl until foamy. Fold the egg whites into the chicken mince.
3. Bring the chicken stock to the boil and add the creamed corn. Dissolve the cornflour in a little water and add to the soup, stirring until the mixture thickens.
4. Reduce the heat and add the chicken mixture, breaking it up with a whisk. Allow to heat through, without boiling, for about 3 minutes. Season to taste with soy sauce. Serve immediately, sprinkled with the spring onion.
   

Nutrition per Serve:
Protein 15g
Fat 2g
Carbohydrate 15g
Dietary Fibre 2g
Cholesterol 25mg
540 kJ (128cal)

Serves 6


Ingredients:

2 cans (2x300g) clams
85g back bacon, rinded and diced
1 onion, finely chopped
500g potatoes, diced
1¼ cups (300ml) fish stock
1¼ cups (300ml) milk
⅔ cup (150ml) single light cream
pinch dried thyme
salt and pepper
fresh thyme leaves or paprika, to garnish


Method:

• Drain clams, reserving liquid, then chop and set aside. Put bacon into a saucepan and fry over high heat until fat runs and bacon is lightly browned. Add onion and cook until soft, then add potatoes, liquid from clams, fish stock and milk. Bring to the boil, then cover and simmer for about 20 minutes, or until potatoes are tender.
• Stir in cream, clams, thyme and salt and pepper, then reheat for a few minutes: do not boil. Serve garnished with thyme or paprika.

Serves 4


Ingredients:

175-225g raw large prawns
2 tsp vegetable oil
2½ cups (625ml) light fish stock
2 thick stalks lemon grass, finely chopped
3 tbsp lime juice
1 tbsp fish sauce
3 kaffir lime leaves, chopped
½ fresh red chilli, seeded and thinly sliced
½ fresh green chilli, seeded and thinly sliced
½ tsp crushed palm sugar
coriander leaves, to garnish


Method:

• Peel prawns and remove dark veins running down their backs; reserve prawns.
• In a wok, heat oil, add prawn shells and fry, stirring occasionally, until they change colour. Stir in stock, bring to boil and simmer for 20 minutes. Strain stock and return to wok; discard shells. Add lemon grass, lime juice, fish sauce, lime leaves, chillies and sugar. Simmer for 2 minutes.
• Add prawns and cook just below simmering point for 2-3 minutes until prawns are cooked. Serve in warmed bowls garnished with coriander.

Serves 4


Ingredients:

500g (1lb) unpeeled cooked prawns
2 strips lemon peel
2 bay leaves
2 blades mace
salt and pepper
4 small squid, cleaned and gutted
2 spring onions, green parts only, chopped
4 tomatoes, skinned, seeded and chopped
2 tbsp peeled and chopped cucumber


Method:

• Peel prawns, putting shells, heads and tails into a saucepan. Reserve prawns. Cover with 3¾ cups (940ml) water and add lemon peel, bay leaves, mace and salt and pepper.
• Bring to the boil, then cover and simmer for 30 minutes. Strain stock through a muslin-lined sieve or coffee filter paper. Return stock to rinsed-out pan. Cut squid into thin rings and chop tentacles. Add to pan and cook for 5 minutes. Set aside to cool.
• Stir in spring onions, tomatoes, cucumber and reserved prawns. Season if necessary. Chill soup for at least 1 hour before serving.

Serves 6


Ingredients:

⅔ cup (115g) chickpeas
pinch bicarbonate of soda
3 thyme sprigs
2 tbsp olive oil
1 leek, finely chopped
2 courgettes (zucchini), cubed
1 carrot, sliced
2 tbsp finely chopped parsley
4½ cups (1.25L) chicken stock
115g watercress, finely chopped
3 marigold flowers, to garnish


Method:

• Put chickpeas in a bowl, cover with cold water and soak for 2 hours. Put into a large saucepan with their soaking liquid, bicarbonate of soda and thyme; add water to cover chickpeas by about 10cm. Bring to boil and boil steadily for 10 minutes. Lower heat, cover pan and simmer for 30-40 minutes or until soft. Drain chickpeas and discard thyme.
• In another saucepan, heat the oil. Add leek, courgettes (zucchini), carrot, parsley and chickpeas; cover and cook over gentle heat for 10 minutes to soften vegetables. Pour on chicken stock and simmer for 15-20 minutes until tender. Add watercress. Puree soup in a blender or food processor until smooth. Serve immediately, garnished with marigold petals.

Serves 6


Ingredients:

1.5kg (3lb) pumpkin
6 tsp (25g/1oz) butter
1 onion, chopped
2½ cups (625ml/20fl oz) chicken stock
1 tsp light brown sugar
good pinch grated nutmeg
¼ tsp paprika
salt and pepper
⅔ cup (150ml/5fl oz) single light cream
3 slices bread
vegetable oil for frying
paprika


Method:

• Discard pumpkin seeds and stringy bits. Cut out pimpkin flesh and dice. Melt butter in a large saucepan, add onion and cook until soft. Add pumpkin, stock and sugar, bring to the boil, then cover and simmer for 30 minutes. Puree, then return to pan. Stir in nutmeg, paprika, salt and pepper and cream. Reheat gently while making the garnish.
• Stamp out either attractive shapes from bread or make rings using 2 cutters, 1 slightly larger than the other. Heat enough oil to come to a depth of 0.5cm (¼in) in a frying pan and cook bread until golden. Drain, then dust with Paprika.

Ingredients:

½ tbsp black peppercorns, grind coarsely
½ tbsp cumin, grind coarsely
4 cloves garlic
1 tsp turmeric powder
1 tsp salt
1 cm cube of asafoetida
1 medium tomato
1 sprig curry leaves
1 tbsp tamarind, soak in some of the water from allowance and remove seeds
3½ cups water
1 tbsp oil

for frying:
2 dried chillies, break into pieces
1 small sprig curry leaves
½ onion, finely sliced
1 tsp brown mustard seed


Method:

• In a large bowl, combine ground ingredients, garlic, turmeric, salt, asafoetida, curry leaves, tamarind juice and water. Crush tomato in this then mix well. Heat oil in a deep pot, add ingredients for frying. When brown, add mixture in bowl to this. Cover pot and bring to boil. When steam emits from the pot, soup is ready. This soup may be served hot or cold.
• Serve with deep fried papadom.

Ingredients:

1 (1kg) fish head, sea bream or threadfin
1 tsp black peppercorns, grind coarse

For frying:
3 shallots, chop fine
1 red chilli, chop fine
1cm slice ginger, chop fine
2 cloves garlic, chop fine

1 stalk spring onion, cut into 1cm lengths
1 stalk coriander leaves, chop coarsely
4 cups water
salt to taste
2 heaped tbsp black fungus, soak, clean, remove hard stumps and drain
½ bundle bean thread vermicelli, soak and cut into shorter lengths
2 tomatoes, cut into wedges
2 tbsp oil


Method:

Cut fish head into large pieces, wash well and rub with black pepper. Heat oil, add ingredients for frying. When fregrant, add spring onion and coriander leaves. Stir then add water, salt, black fungus and vermicelli. When water is boiling, add fish head, cover pot and simmer. When almost cooked, add tomato wedges.

Ingredients:

450g mutton, cut into small squares
2 tsp white pepper
4 tbsp coriander powder
1 fresh green chilli, slash
salt to taste

Grind to a smooth paste:
2 slices (1cm thick) ginger
3-4 cloves garlic
2 tsp white poppy seeds
1 tsp cumin
4-5 tbsp oil

For frying:
1 stick cinnamon
3-4 cloves
2-3 cardamoms
1 medium sized onion, slice thinly
7-8 cups water

For garnishing:
4-5 spring onions, chop coarsely
8-10 shallots, peel, slice thinly and fry till golden brown; set aside


Method:

• Combine mutton with ground ingredients, pepper, coriander, green chilli and salt in a bowl and mix evenly.
• Heat oil, then add ingredients for frying. Fry till golden brown, add meat and fry till fragrant then leave to cook for 5-8 minutes. Add water and boil till meat is tender.
• Garnish with fried shallots and chopped spring onion.
• Serve with French loaf or toast.

Ingredients:

1 (1.75kg) chicken
6 cups water
salt to taste
600g fresh yellow noodles
300g bean sprouts, tails removed

Grind into a fine paste:
1½ tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 stalk lemon grass, sliced
1 thick slice lengkuas
4 candlenuts
8-10 shallots
1 tsp white peppercorns

For garnishing:
10 shallots, cut into fine slices and fry till golden brown
spring onions and celery, finely chopped
potato cutlets, fried
shredded chicken

Chilli Padi Sauce:
¼ cup birds-eye chilli, wash and remove stalks; grind fine and pour some dark soya sauce over it.


Method:

• Put whole chicken, ground paste, water and salt in a large pot. Bring to the boil. When boiling, remove chicken and keep stock aside to use as soup for the Mee Soto.
• Put the chicken on a tray and roast for about 20-30 minutes at 190°C (375°F) until light brown. Shred chicken when cool.
• Bring a large pan of water to the boil. When water is actively boiling, put in noodles and bring back to the boil. Continue boiling till noodles are cooked, then remove noodles.
• In the same water, scald the bean sprouts.
• To serve: Put the noodles in a dish, sprinkle bean sprouts and shredded chicken over it then add soup and garnishing. Serve with Chilli Padi Sauce.

Serves 4


Ingredients:

200g ramen noodles
2 cup (500ml) chicken stock
3 cup (750ml) water
5 thin slices fresh ginger
4 small red chilli peppers, seeded and halved
2 tsp lime juice
3 lemongrass stalks, bruised
3 cilantro roots, bruised
1 Chinese roast duck, meat removed and chopped
4 scallions, chopped
½ cup (60g) fresh bean sprouts, rinsed
¼ cup (10g) chopped fresh cilantro


Method:

• Cook noodles as directed on package. Drain and set aside. Place stock, water, ginger, 4 chilli pepper halves and lime juice in saucepan. Bring to boil, reduce heat to low, cover and simmer, stirring occasionally, until flavors are blended, about 5 minutes. Add lemongrass and cilantro roots. Simmer, stirring occasionally, for 15 minutes. Strain through fine-mesh sieve. Return stock to saucepan.
• Add duck meat, scallions and noodles to stock and simmer until heated through, about 5 minutes.
• Ladle into individual bowls. Top each serving with bean sprouts, fresh cilantro and remaining chilli pepper halves.

Serves 4


Ingredients:

105g egg noodles
2 tbsp vegetable oil
1 chicken breast fillet, skin removed
125g minced chicken
1 cup (90g) shredded Chinese cabbage
¼ cup (60g) chopped canned water chestnuts
2 tsp soy sauce
1 tsp Asian sesame oil
1 tsp peeled and grated fresh ginger
12 wonton wrappers
1 egg, beaten
6 cup (1.5L) chicken stock
1 tbsp dry sherry
12 jumbo shrimp, peeled and deveined, tails intact
200g baby spinach or bok choy, trimmed
125g Chinese barbecue pork, sliced
soy sauce for serving


Method:

• Cook noodles as directed on package. Drain and set aside. Heat 1 tbsp vegetable oil in wok or frying pan over medium heat. Add chicken breast and cook, turning once, until juices run clear when pierced with skewer, about 5 minutes on each side. Remove from pan and allow to cool. Slice chicken and set aside.
• Heat remaining 1 tbsp vegetable oil in same pan over medium-high heat. Add minced chicken and stir-fry until it changes colour, about 5 minutes. Add cabbage and stir-fry for 2 minutes. Stir in water chestnuts, soy sauce, sesame oil and ginger. Remove from heat and let cool.
• Place wonton wrappers on wok surface and cover with damp kitchen towel. Working with one wrapper at a time, lay it on work surface and place 1 tsp minced chicken in middle. Brush edges with beaten egg, fold wrapper diagonally and curl around finger to form a tortellini-like shape. Set aside, covered with plastic wrap. Repeat with remaining wonton wrappers.
• Combine chicken stock and sherry in saucepan. Bring to boil, reduce heat to low and simmer, uncovered, for 5 minutes. Add shrimp and wontons and simmer until shrimp change colour, about 3 minutes. Stir in noodles, spinach or bok choy, pork and sliced chicken and simmer until noodles, pork and chicken are heated through, 4-5 minutes.
• Ladle into individual bowls. Offer soy sauce at table, to be added to taste.

Note: This traditional Chinese soup acquired its name from the use of noodles, which are long, and wonton dumplings, which are short, added to a clear broth. It is a meal on its own.

Serves 4


Ingredients:

500g jumbo shrimp
1 stalk lemongrass, chopped
1 carrot, peeled and sliced
1 stalk celery, sliced
1 onion, sliced
2 plum tomatoes, chopped
1 bunch fresh coriander
6 cup (1.5L) water
2 cup (500ml) coconut milk
1½ tbsp red curry paste
1 tsp palm sugar or brown sugar
2 tsp fish sauce
250g hokkien noodles
juice of 2 limes


Method:

• Peel and devein shrimp; reserve heads and shells. Cover shrimp and set aside.
• Place shrimp heads and shells in large saucepan. Add lemongrass, carrot, celery, onion and tomatoes. Remove coriander leaves from stems. Chop stems and add to saucepan; chop and reserve leaves. Pour in water. Bring to boil, reduce heat to low, cover and simmer gently, stirring occasionally, for 20 minutes. Strain through fine-mesh sieve. Measure 5 cups (1.25L) stock.
• Return measured stock to saucepan. Stir in coconut milk, curry paste, sugar, fish sauce, noodles, lime juice, coriander leaves and shrimp. Bring to boil, reduce heat to low, cover and simmer, stirring occasionally, until shrimp change colour, 6-7 minutes.
• Ladle into individual bowls and serve.

Serves 4


Ingredients:

4 Chinese dried mushrooms
250g egg noodles
½ cup (60g) shredded snow peas
1 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp rice wine
4 cup (1L) chicken stock
1½ cup (250g) shredded cooked skinless chicken meat
½ cup (60g) fresh bean sprouts, rinsed


Method:

• Place mushrooms in small bowl, add boiling water to cover and allow to stand until softened, 10-15 minutes. Drain and squeeze out excess liquid. Thinly slice mushrooms, discarding tough stems.
• Cook egg noodles as directed on package. Drain and set aside.
• Place snow peas in bowl and add boiling water to cover. Let stand for 1 minute, then drain. Refresh snow peas immediately in cold water.
• In wok or saucepan over medium-high heat, warm oil. Add sliced mushrooms and stir-fry for 1 minute. Add noodles, snow peas, soy sauce, rice wine, stock and chicken. Bring to boil over medium-high heat, stirring occasionally. Ladle into individual bowls. Garnish each serving with bean sprouts.