Hot-and-Sour Vegetable Noodle Soup from Life's Too Short to Stuff a Mushroom by Prue Leith

Ingredients

• 1 tbsp vegetable oil
• 200 g/7 oz rice noodles
• 2 garlic cloves, sliced
• 1 onion, thinly sliced
• 1 carrot, peeled and cut into matchsticks
• 4 cm/1½ in piece of ginger, peeled and cut into fine matchsticks (see hack)
• 100 g/3½ oz sugar snap peas, halved
• 100 g/3½ oz shiitake mushrooms, sliced
• 75 g/2½ oz baby corn, sliced
• 1 red chilli, deseeded and sliced, plus extra to serve
• 1 litre/35 fl oz/4⅓ cups vegetable stock (bouillon)
• 2 tbsp light soy sauce
• 1 tbsp fish sauce or vegetarian substitute
• 1 tbsp caster (superfine) sugar
• 1 tsp ground black pepper
• 100 g/3½ oz bean sprouts
• 100 g/3½ oz pak choi, sliced
• juice of 1 lime
• Thai basil, coriander (cilantro) and mint
• lime wedges