Ching He Huang served up a tasty hot and sour noodle soup with mushrooms, tofu and black rice vinager on Lorraine.

The ingredients are: 1 litre fresh vegetable stock, 1 tbsp grated ginger, 2 red chillies, deseeded and finely chopped, 1 tbsp Shaosing wine, 2 tbsp dark soy sauce, 220g tin bamboo shoots, drained, 10g julienne sliced wood ear mushrooms, pre -soaked for 20 mins, drained, 250gm firm tofu, cut into cubes, 50gm tin Sichuan preserved vegetables, sliced (optional), 2 tbsp light soy sauce, 3 tbsp black rice vinegar or balsamic vinegar, 1 tbsp chilli oil, A pinch of ground white pepper, 300g cooked vermicelli rice noodles (shop bought), 1 egg, lightly beaten (optional), 1 tbsp cornflour mixed with 2 tbsp cold water, 1 large spring onion, finely sliced and Chopped coriander to garnish – optional.

See recipes by Ching in her book titled: Wok On: Deliciously balanced Asian meals in 30 minutes or less available from Amazon now.