Pour the stock into a large saucepan and bring up to the boil.
2
Add the ginger, chilli, spring onions, Chinese five spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes.
3
Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the pak choi and lime juice and check the seasoning. Simmer for a further 2 minutes.
4
Ladle into bowls and sprinkle with coriander to serve.
Mary's Tips
1
Can be made up to a day ahead – add the noodles and pak choi just before serving.
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