- 150ml/5fl oz chicken or vegetable stock
- ½ a scotch bonnet chilli
- 25ml/1 fl oz white wine
- 2 bamboo shoots, thinly sliced
- 2 spring onions, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp honey
- 100g/3½oz rice noodles, cooked
- 1 lime, juice only
- Place the chicken or vegetable stock in a pan with the chilli, wine, bamboo shoots, spring onions, soy sauce and honey and simmer for five minutes.
- Add the noodles and finish with a squeeze of lime juice and serve.