Heat the oil in a wok and quickly fry the ginger, garlic and chilli. Add in the chicken and brown for 3 minutes. Add in the rice wine to evaporate then pour in the hot stock and bring to the boil. Add in the sliced mushrooms, sweet corn, soy sauce and rice vinegar, turn down to a simmer  and cook for 4 minutes. When ready to serve, mix the corn flour with 2 tbsp water and mix into the soup to thicken slightly. Add in the bean sprouts and spring onions and warm through. To serve, place the cooked noodles into 2 serving bowls and spoon over the hot `n` sour soup.

Serves 2-3

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