(A) To make the Soup:
Take a small measuring cup or bowl. Mix the Corn Starch with 1/4 cup of water to make a slurry. Set aside.
Pour the Chicken Broth & Water into a large pot with lid.
When it comes to a rolling boil, add the Chicken, Ginger, Garlic, Soya Sauce, Vinegar & Salt.
Reduce heat to low & let it simmer covered for about 15 minutes.
Slightly crush the Noodles to make it easier to eat. Add to the pot. Followed by the Mushrooms, Bell Peppers & Green Onions.
Cook for 2-3 minutes over medium heat.
We want the veggies to be crunchy & the noodles al dente.
Reduce heat to low. Add the slurry.
Keep stirring constantly to avoid lumps.
Serve hot with Chili Oil &/Or Chili Sauce.
Garnish with Green Onions if you wish to.
Note: You may totally omit the water & use 8 cups/2 Litres of broth.
(B) To make the Chili Oil:
Heat the cooking oil in a small frying pan or wok over medium heat.
Add the chili flakes & broken chilies. Stir.
Take off the heat as soon as the chilies begin to sizzle.
Do not let the chilies burn, please.
Let the oil cool down completely.
Store in a clean & dry glass jar.
Use as required.
This is quite a versatile condiment. Can be used in Soups/Porridges, Stir fried Meats/Veggies, Pasta, etc.
