Vietnamese crab noodle soup

Method

1. Add the vegetable oil to a small frying pan and put over a high heat. Add the mushrooms, toss for 2 minutes, sprinkling over the sugar halfway through to help them brown. Set aside.
2. Pour the chicken stock and coconut milk into a saucepan with 100ml water, then bring to the boil. Add the crab meat and crumble in the stock cubes, then  lower the heat and gently simmer for 2 minutes.
3. Add the udon noodles and cook for a further 3 minutes until they are soft and bouncy. Pour in the cornflour slurry, stir in the spring onions and stir for a few seconds until the soup thickens to the consistency of double cream.
4. Pour the soup and noodles into serving bowls and put the mushrooms on top. Garnish with the coriander, crispy onions and chilli oil.