Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve sprinkled with spring onion rings and basil.