Summary

Ingredients

• 100 g lass noodles
• 2 sticks lemongrass
• 2 tablespoon sesame oil
• 600 g chicken breast fillet (s), cut into strips
• 2 bell peppers, diced red
• 4 tablespoon soy sauce
• 800 ml chicken broth
• 5 celery stalks, diced
• Tabasco, some splashes
• 1 carrot (s), roughly grated
• 2 lovage leaves, finely chopped
• salt and pepper

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Instructions

1. Soak the glass noodles in cold water, then cut into 3 cm long sections. Remove the dry peel from the lemongrass and cut the rest into fine rolls.
2. Put the oil in a pan, 1 drop of water should sizzle in it. Fry the meat together with the lemongrass for about 4 minutes until golden brown. Add paprika and fry for another 2 minutes, deglaze with soy sauce, chicken stock and 800 ml water. Bring to the boil and add celery, lovage, tabasco, carrots and pasta. Let it steep for another 2 minutes and season with salt and pepper.
3. Fill into bowls and serve with the baguette.