1 bunch (350 g/12 oz) baby bok choy (pak choy), thickly sliced
50 g (1% oz) snow peas (mangetout), thinly sliced
1 tablespoon crisp fried Asian shallots sesame oil and chilli sauce, to serve
Put the mushrooms in a small bowl and pour over the boiling water. Stand for 30 minutes or until the mushrooms are soft. Drain well, reserving the liquid. Remove the stems and slice thinly.
Heat 2 teaspoons of the peanut oil in a heavy-based saucepan over medium heat. Add the spring onion, ginger and mushrooms and cook, stirring, for 30 seconds. Increase the heat to high, add the rice wine, soy sauce, star anise, stock and the reserved mushroom liquid and bring to the boil. Simmer for 2-3 minutes, then reduce the heat to low and simmer, uncovered, for 15 minutes.
Strain the stock, reserving the liquid. Discard the solids. Return the liquid to the saucepan and simmer to keep warm.
Put the remaining oil in a medium heavy-based frying pan over high heat. When the oil is hot, add the steak and cook for 2-3 minutes on each side. Remove the steak from the pan and set aside for 5 minutes, then slice thinly.
Add the bok choy to a saucepan of boiling water and cook for 1 0-20 seconds or until tender, crisp and bright green. Drain and refresh under cold running water.
Put the noodles in a heatproof bowl. Pour over boiling water and use tongs to gently separate the noodles. Drain immediately.
Divide the bok choy, snow peas, noodles and beef among serving bowls. Ladle the soup over and garnish with the Asian shallots. Serve immediately with the sesame oil and chili sauce.