Summary

Ingredients

• 2 liters chicken broth
• 500 g chicken breasts in strips
• 1 tablespoon ginger, finely chopped
• 1 bunch spring onion (s) with greens, cut into rings
• 3 carrots, cut into strips
• 1 small Can (s) bean sprouts
• 1 can bamboo shoot (s)
• 0.5 ½ bell pepper (s), red, cut into strips
• 2 egg (s)
• 2 tablespoons oil
• 100 g lass noodles
• 15 g Mu-Err mushrooms, dried
• 3 tablespoon cornstarch
• 8 tablespoon soy sauce
• 4 tablespoon vinegar (rice vinegar)
• 2 tablespoon tomato paste
• 1 teaspoon sugar
• 2 teaspoons sambal oelek
• 4 tablespoon oil (sesame oil), dark

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Instructions

1. Pour boiling water over the dried Mu-Err mushrooms and let them steep until soft, then cut into strips.
2. Pour boiling water over the glass noodles, let them steep for 5 - 6 minutes, drain and cut into shorter pieces with scissors.
3. Chop the ginger, cut the meat and vegetables into strips or rings. Drain the bean sprouts and bamboo shoots.
4. Mix the eggs and bake them into an omelette in the oil. Cut the omelette into fine strips.
5. Mix the starch with soy sauce, rice vinegar, tomato paste, sugar, sesame oil and sambal oelek until smooth.
6. Bring the chicken stock with the chopped ginger to the boil, add the chicken breast strips and let simmer for 5 minutes. Add the Mu-Err mushroom strips, carrot sticks and paprika strips as well as the starch-soy sauce mixture and bring to the boil briefly. Add the remaining vegetables, the omelette strips and the glass noodles, heat again briefly and season to taste if necessary.