SW - Chinese Noodle Soup

This is a really hearty warming soup for a cold winter's day. It's an adaptation of a couple of recipes from Chinese Food Made Easy. It isn't really an authentic recipe any more but we think it tastes nice!

Chinese Style Noodle Soup
Serves 3-4 (depending on how hungry they are)
0.5 Syns per portion

200g lean beef or chicken
1 tbsp ground cumin
1 tsp dried chilli flakes
1 tsp ground black pepper
0.5 tsp sea salt
200g mushrooms, thinly sliced
1 ltr chicken stock (from cubes will do)
100g pak choi (or any cabbage)
1 tbsp soy sauce
1 tbsp dry sherry (1 Syn)
1 tbsp white wine vinegar
200g dry noodles cooked according to the instructions on the packet
Fry Light

1. First prepare the meat by hammering it flat (I use my rolling pin for this) and slice into wafer thin slices.
2. Add the meat to a bowl containing the cumin, chilli, pepper and salt . Make sure that the meat is completely coated in the spice mix. If you have the time leaving the meat to absorb the flavours for 20mins will help.
3. Add the stock to a pan and bring it to the boil
4. Once it is boiling add the pak choi
5. Meanwhile liberally spray a wok with fry light and stir fry the meat and the mushrooms until cooked to your liking
6. Once the soup has been boiling for 1 minute stir in the soy sauce, sherry and vinegar and then add the noodles. Bring it back to the boil.
7. Add the meat and the mushrooms to the soup. 
8. Serve immediately