Bring a small pan of water to the boil
and cook the noodles following pack
instructions. Drain, rinse under cold
running water to stop them cooking
further, then drizzle over a little oil to
prevent them sticking together. Divide
between 2 deep bowls.
Heat a wok over high heat and add the
rest of the oil. When it starts to smoke,
add the ginger and chilli, then stir-fry for
a few secs. Add the chicken and stir-fry
for 2 mins. As the meat starts to turn
brown, add the rice wine and cook
for 3 mins more. Add the vegetable
stock, bring to a simmer, then add the
mushrooms. Season with the dark soy,
light soy and rice vinegar.
Bring back to
a simmer, then add the cornflour paste.
Simmer and stir until thickened. Stir in
the beansprouts and most of the spring
onions, then ladle the soup over the
noodles. Serve immediately, scattered
with the remaining spring onions.