Ingredients

Steps

• Heat olive oil in a pan and fry the chilli and garlic for one minute.
• Add soy sauce, lime zest, and 150ml vegetable stock then bring to a boil.
• Add shiitake mushrooms and rice noodles and simmer for three minutes until tender.
• Add choy sum and lime juice and simmer for two minutes.
• Pour the broth into a bowl and keep it warm.
• Heat 300ml vegetable oil in a heavy based saucepan until it sizzles.
• Fry the remaining noodles for 2 minutes until puffed and crisp.
• Drain the noodles on kitchen paper and serve atop the broth.