1tbsp Vegetable oil
1 Onion (chopped)
1 Clove garlic (crushed)
1 Red chilli (seeded and sliced)
200g Cherry tomatoes (halved)
1 litre Vegetable stock
24 Fresh oysters (no shell)
180g Hakubaku udon noodles
2 handfuls Watercress
2 handfuls Bean shoots
Spicy Oyster, Udon Noodle and Watercress Soup
STEP ONE:UDON NOODLES
Cook noodles according to packet instructions.
Drain and refresh under cold water.
Divide between four serving bowls.
Heat the oil in a wok and cook onions for 3 minutes.
Add chilli, garlic and tomatoes and fry lightly.
Add the vegetable stock and simmer for 15 minutes.
Add the watercress and bean shoots to the stock just before serving.
Arrange the oysters around the noodles.
Ladle stock over and serve.