Summary

Ingredients

• 200 g konjac noodles
• 50 g shiitake mushroom (s)
• 1 red pepper (s)
• 25 g iner root
• 750 ml poultry stock
• 200 g chicken breast fillet (s)
• 50 g suar snap peas
• 2 spring onion (s)
• 0.5 ½ lime (s)
• soy sauce

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Instructions

1. Clean the shiitake mushrooms, remove the stems and quarter the hats. Wash the bell pepper, sugar snap peas and spring onions and cut into fine strips.
2. Peel the ginger, cut into strips and bring to the boil with the chicken stock. Prepare the pasta according to the instructions on the packet and add to the broth with the mushrooms and the chicken fillet. Cook over medium heat for 10-12 minutes. After 4 minutes add the pepper strips.
3. Remove the chicken fillet from the broth, let it cool down briefly and cut it into cubes. Then add these cubes with the sugar snap peas and the onion to the soup and bring to the boil again.
4. Squeeze the lime and then season the noodle soup with the juice and soy sauce.