Tiscali Food and Drink

Ingredients

4 dried chinese mushrooms
6 oz/180g of wun sen noodles
1 1/2 pints/900 ml or 3 3/4 cups of vegetable stock
4 oz/120 g or 1/2 a cup of bamboo shoots, finely sliced into matchsticks
6 tbsp of light soy sauce
1 tbsp of sugar
1 tsp of cornflour/cornstarch, mixed with a little water
1 small spring onion/scallion, finely sliced
fresh coriander leaves/cilantro, to garnish

The condiment:
4 small fresh red or green chillis, finely chopped
6 tbsp rice vinegar

Method

Soak the mushrooms in cold water for 1 hour; drain and set aside. At the same time, soak the noodles for 1 hour; drain and set aside.

For the condiment, mix the chilies with the vinegar in a small bowl. Set aside.

In a large saucepan, bring the stock to the boil. Add the mushrooms, noodles, bamboo shoots, soy sauce and sugar and bring back to the boil. Stir in the cornflour mixture. Simmer for 2 minutes or until thickened. Pour into a tureen and garnish with spring onion and coriander leaves. Serve with the condiment.

Back to the Thai menu