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Heat the sesame oil in a large saucepan, add the garlic and ginger and cook over a medium heat for four minutes. Then add all the mushrooms and the chillies and cook for about ten minutes until the mushrooms are softened and caramelised.
Pour over the stock, soy sauce, vinegar and rice wine or sherry and sprinkle in the sugar and pepper, then simmer for 20 minutes to allow the flavours to mingle.
Stir in the noodles with the bamboo shoots and cook according to the packet instructions for your chosen noodles.
Just before the noodles are ready, mix the cornflour with the measured water until smooth, add to the soup and cook, stirring, for about two minutes until thickened. Taste and add salt if needed.
Serve in bowls topped with the spring onions and some lime wedges alongside.