Glass Noodles with Chicken, Mushrooms and Vegetables
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 10 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 mu-err mushrooms
- 200 g lass noodles
- 300 g chicken
- 100 g carrot (s)
- 1 red pepper (s)
- 100 g mushrooms
- 2 spring onion (s)
- 50 g spinach leaves, fresh
- 2 cloves garlic
- 2 tablespoon basil, fresh
- 4 tablespoon oil
- 1 ½ teaspoon curry
- 2 teaspoon soy sauce
- 0.5 teaspoon ½ ginger, fresh, finely chopped
- 100 ml coconut milk, unsweetened
- 100 ml soup (chicken soup), clear
- 1 lemon (s), zest it
- salt
- curry
- Cornstarch
- Lemon juice
- soy sauce
Print Recipe
Pin Recipe Instructions
- Soak the Mu-Err mushrooms in cold water for 20 minutes. Pour off the water, cut the hard cartilage from the mushrooms, cut the mushrooms into pieces of the same size.
- In the meantime, cut glass noodles with scissors into pieces approx. 10 cm long and place in warm water for 5 minutes. Strain and drain the pasta.
- Meanwhile, cut the chicken into 1/2 cm wide strips. Halve the carrots lengthways and cut into 2 mm thin slices. Cut the bell pepper into thin strips. Cut the mushrooms and spring onions into 3 mm thin slices. Pluck the spinach leaves into bite-sized pieces. Peel garlic and chop finely. Cut the basil into fine strips.
- Heat 2 tablespoons of oil in the wok. Salt the meat, turn the starch, knock it off and fry quickly in the hot oil while stirring - possibly in two steps. Sprinkle the meat with curry, deglaze with soy sauce and heat briefly. Remove the meat from the pan and set aside.
- Rinse the wok with hot water and wipe with kitchen paper. Heat the remaining 2 tablespoons of oil in a wok. Fry the carrots, bell pepper, garlic and ginger briefly while stirring. Add the Mu-Err mushrooms and mushrooms and stir-fry for about 1 minute. Pour in the coconut milk and soup, mix in the grated lemon zest and chicken and simmer for about 3 minutes. Season with a little curry to taste. Mix in the glass noodles, bring to the boil briefly and stir in the spinach. Season the dish with salt, soy sauce and lemon juice.
- Serve sprinkled with spring onion rings and basil.
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