Firebird`s Spicy Noodle Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g pasta, Greek or soup noodles
- salt
- 200 g red peppers (pointed peppers)
- 400 g chicken breast fillet (s)
- 1 chilli pepper (s), red
- 1 bunch spring onion (s)
- 1 glass pumpkin (se), sweet - sour (330g)
- 3 tablespoon oil
- 1 teaspoon oil (sesame oil), dark
- 20 g iner, finely chopped
- 750 ml chicken broth
- 2 tablespoon soy sauce
- 3 tablespoon rice wine, alternatively sherry
- 1 teaspoon honey
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of salted water.
- Clean and dice the peppers, cut the meat and chili peppers into strips, cut the spring onions into rings. Drain the pumpkin, collect the stock.
- Sear the meat in the oil, remove. Briefly sauté the chilli and ginger in the roasting fat. Bring the broth and 100 ml pumpkin stock to the boil. Add the peppers and spring onions and cook for 5 minutes.
- Add meat, pasta and pumpkin after 3 minutes. Season with soy sauce, sherry and honey.
- Finally, drizzle the sesame oil into the soup and serve immediately.
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