Summary

Ingredients

• 200 g noodles (wide rice noodles)
• 150 g noodles (Chinese wheat noodles)
• 20 g Mu-Err mushrooms
• 400 g rump steak (s) or turkey breast fillet or pork schnitzel
• 5 tablespoon soy sauce
• 1 tablespoon sherry, drier
• 1 red pepper (s)
• 1 yellow pepper (s)
• 1 leek
• 150 g bean sprouts
• 1 onion (s)
• 1 clove garlic
• 1 piece (s) ginger, (hazelnut-sized)
• 4 tablespoon oil
• 2 tablespoon sauce (hoisin sauce)
• 2 liters meat broth or chicken broth
• 2 teaspoons sambal oelek
• salt and pepper

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Instructions

1. Scald mushrooms and pasta separately with boiling water and soak.
2. Cut the meat into thin strips. Mix with 1 tablespoon soy sauce and the sherry and let stand covered for 30 minutes.
3. Cut the bell pepper into thin strips and the leek into thin rings. Cut the onion, garlic and ginger into fine cubes. Drain the mushrooms and roughly chop them.
4. Heat 2 tablespoons of oil in a wok and roast the onion, garlic and ginger for about 30 seconds.
5. Add the peppers and stir-fry for 2 minutes, then fry the leeks, sprouts and mushrooms for 1 minute. Take the vegetables out of the wok and keep warm.
6. Heat the remaining oil and stir in the meat. Stir in the hoisin sauce and soy sauce. Pour in the stock and bring to the boil.
7. Drain the pasta and add to the soup with the vegetables. Cook for another 3-4 minutes and season with sambal oil, salt and pepper.
8. This soup can also be mixed with other vegetables (European) and mushrooms