Canton-style ‘ramen’ from Ramen by Heather Whinney

Ingredients

• ½ large onion, sliced
• 100 g/3½ oz pak choi/bok choy, sliced
• 3 garlic cloves, peeled and crushed
• 4 dried Chinese mushrooms, soaked until soft and sliced thinly
• 1 chicken breast, skin removed and sliced into thin strips
• 40 g/1½ oz mangetouts/snowpeas
• 250 g/9 oz shelled prawns/shrimp
• 350 ml/12 fl oz/scant 1½ cups chicken stock
• 30 ml/2 tbsp dark soy sauce
• 2 fresh red chillies, finely sliced
• 275 g/10 oz ramen or egg noodles
• 30 ml/2 tbsp vegetable oil