Summary

Ingredients

• 150 g chicken breast fillet (s)
• 150 g lass noodles
• 10 mushrooms, cut into strips
• 5 Mu-Err mushrooms
• 40 g sprouts (mun bean sprouts)
• 80 g bamboo slices, cut into strips
• 1 small carrot (s)
• 1 red pepper (s)
• 1 liter water
• 1 cube chicken broth
• 3 tablespoon soy sauce, dark
• 1 teaspoon pepper
• 1 teaspoon curry powder
• 3 tablespoon rice wine or white wine
• 1 tablespoon vinegar (rice vinegar)
• 2 tablespoon oil (sesame oil)
• 1 teaspoon sambal oelek
• 3 tablespoon Worcestershire sauce
• 1 pinch (s) salt

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Instructions

1. Soak the MuErr mushrooms in warm water for 30 minutes and cut into strips. Cook the chicken breast for about 20 minutes and then cut into strips. Cut the carrot and bell pepper into strips. Use household scissors to cut glass noodles into 4 cm long pieces. Bring the water to the boil, add the chicken stock and the rest of the ingredients, except for the pasta and spices. As soon as the soup comes to the boil again, add the spices and noodles. Let simmer for about 6 minutes.