4 skinless chicken thighs, about 350 g (11 1/2 oz) total weight
1.2 litres (2 pints) chicken or vegetable stock
2 tablespoons vegetable oil
1 red pepper, cored, deseeded and sliced
4 spring onions, cut into 1.5-cm (3/4-inch) lengths
1 tablespoon chopped fresh root ginger
200 g (7 oz) button mushrooms, sliced
250 g (8 oz) medium dried egg noodles
1–2 tablespoons dark soy sauce
2 tablespoons chopped fresh coriander
Place the chicken thighs in a saucepan and pour over the stock. Bring to the boil, reduce the heat and simmer gently for about 20 minutes, until the chicken is cooked through.
Meanwhile, heat the oil in a large saucepan or wok, add the red pepper and spring onions, and cook for 4–5 minutes. Add the ginger and mushrooms, and cook gently for a further 4–5 minutes, until softened and golden.
Use a slotted spoon to remove the chicken thighs from the stock and set aside to cool slightly. Add the noodles to the stock, turn off the heat, cover and set aside for 4–5 minutes, until just tender. Add the cooked vegetables and season to taste with the soy sauce.
Once the chicken thighs are cool enough to handle, remove and discard the bones, then shred the meat and return to the soup. Ladle the soup and noodles into 4 large bowls. Scatter with the chopped coriander and serve immediately.