1 tablespoon oil
1 onion -- finely diced
2 cloves garlic -- crushed
1 red hot chilli -- finely chopped
1 bunch choy sum
200 g. button mushrooms -- sliced
2 cobs corn -- kernels removed
1 litre chicken stock
1 thin egg noodles -- (250 g. )
preferably fresh
1 teaspoon sesame oil

1. Heat oil in pan and sauté onion, garlic and chilli. Cut white base from
choy sum and finely dice and add to the pan and cook for 2 minutes. Add
mushrooms and corn and cook a further 2 minutes. Add chicken stock and
bring to the boil. Reduce heat to a simmer and cook, covered, for 10 minutes.

2. Add shredded choy sum leaves and noodles and cook for 3 minutes. Just
before serving stir in the sesame oil.