Chinese Soup with Glass Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g lass noodles
- 1 leek
- 250 g mushrooms
- 300 g chicken fillet (s)
- 1 tablespoon oil
- 1 teaspoon curry
- Salt and pepper, whiter
- 1 bottle sauce (sweet and sour China sauce)
- 2 teaspoons chicken broth
Print Recipe
Pin Recipe Instructions
- Put glass noodles in boiling water and let steep for 3-4 minutes, then quench and drain, cut into small pieces with kitchen scissors.
- Clean and wash the leek and cut into rings. Clean the mushrooms and cut into thin slices. Cut the chicken fillet into small pieces, heat the oil and fry the meat in it for 3-4 minutes. Add the leek and mushrooms and fry for about 2 minutes.
- Dust the curry over it and fry briefly while stirring. Season with salt and pepper.
- Deglaze with a good 600 ml of water, stir in the Chinese sauce, bring to the boil and stir in the broth. Add the noodles to the soup and season with curry, salt and pepper if necessary.
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