200g packet thin dried egg noodles
1 cup sliced, dried shitake mushrooms (20g)
1 cup boiling water
1⁄4 cup soy sauce
2 tsps hot chilli sauce
1 tblsp Chinese cooking wine
1 bunch gai lan (Chinese broccoli) (250g)
2 litres (8 cups) chicken stock
2x300g chicken breast fillets, trimmed, thinly sliced
4 green spring onions,thinly sliced
1 tblsp vegetable oil
12 frozen prawn gyoza
1∕3 cup water
Soy sauce and hot chilli sauce, to serve
Cook noodles in a large saucepan of boiling, salted water until tender. Drain. Refresh under cold water. Drain well.
2 Meanwhile, place mushrooms in a large heatproof bowl. Cover with boiling water. Stand for about 5 minutes, or until soft. Stir in sauces and cooking wine.
3 Trim gai lan. Cut off stems. Thinly slice stems crossways and coarsely chop leaves, keeping them separate.
4 Combine stock and mushroom mixture in a stockpot. Bring to a boil. Add the chicken and gai lan stems. Return to the boil. Gently boil for about 3 minutes, or until chicken is cooked. Stir in the gai lan leaves and half the onions. Cook, stirring for 1 minute. Remove from heat. Cover to keep warm.
5 To cook gyoza, heat oil in a medium, non-stick frying pan over a medium to high heat. Add gyoza. Cook, for about 1 to 2 minutes or until bases are golden brown. Carefully add the water. Immediately cover with a lid. Cook for a further 6 minutes, or until water has evaporated and gyoza are cooked. Remove from pan.
6 Divide noodles among serving bowls. Spoon over soup. Garnish with remaining onions.
7 Serve with gyoza and soy and chilli sauce.