Soup can be made up to two days ahead. Keep, covered, in the fridge.
200g packet thin dried egg noodles
1 cup sliced, dried shitake mushrooms (20g)
1 cup boiling water
¼ cup soy sauce
2 tsps hot chilli sauce
1 tblsp Chinese cooking wine
1 bunch gai lan (Chinese broccoli) (250g)
2 litres (8 cups) chicken stock
2x300g chicken breast fillets, trimmed, thinly sliced
4 green spring onions, thinly sliced
1 tblsp vegetable oil
12 frozen prawn gyoza
¹∕³ cup water
Soy sauce and hot chilli sauce, to serve
Cook noodles in a large saucepan of boiling, salted water until tender. Drain. Refresh under cold water. Drain well.
Meanwhile, place mushrooms in a large heatproof bowl. Cover with boiling water. Stand for about 5 minutes, or until soft. Stir in sauces and cooking wine.
Trim gai lan. Cut off stems. Thinly slice stems crossways and coarsely chop leaves, keeping them separate.
Combine stock and mushroom mixture in a stockpot. Bring to a boil. Add the chicken and gai lan stems. Return to the boil. Gently boil for about 3 minutes, or until chicken is cooked. Stir in the gai lan leaves and half the onions. Cook, stirring for 1 minute. Remove from heat. Cover to keep warm.
To cook gyoza, heat oil in a medium, non-stick frying pan over a medium to high heat. Add gyoza. Cook, for about 1 to 2 minutes or until bases are golden brown. Carefully add the water. Immediately cover with a lid. Cook for a further 6 minutes, or until water has evaporated and gyoza are cooked. Remove from pan.
Divide noodles among serving bowls. Spoon over soup. Garnish with remaining onions.
Serve with gyoza and soy and chilli sauce