Asia soup with glass noodles

Name: Asia soup with glass noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Glass noodles; 1 Stalk leek (leek); 250 g Mushrooms; 300 g Chicken filet; 1-2 TABLESPOONS oil, approx. 1 teaspoon curry; 7-10 Tbsp salt, white pepper; 1 (250 ml) Bottle of sweet and sour Chinese sauce; 1-2 TEASPOONS Chicken broth

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Glass noodles
1 Stalk leek (leek)
250 g Mushrooms
300 g Chicken filet
1-2 TABLESPOONS oil, approx. 1 teaspoon curry
7-10 Tbsp salt, white pepper
1 (250 ml) Bottle of sweet and sour Chinese sauce
1-2 TEASPOONS Chicken broth

Directions

1
Put glass noodles in boiling water, let them stand for 3-4 minutes or prepare them according to instructions. Quench, drain
2
Clean and wash the leek and mushrooms. Cut leek into rings and mushrooms into thin slices
3
Wash the fillet and pat dry. Cut into small pieces. Heat oil in a pot. Fry the meat for 3-4 minutes.
4
Add leek and mushrooms and fry for about 2 minutes. Sprinkle curry on top and sauté briefly while stirring. Season carefully with salt and pepper.
5
Deglaze with a good 600 ml of water. Stir in the China sauce, bring to the boil and stir in the stock. Cut noodles possibly smaller. Heat up in the soup. Season to taste with curry, salt and pepper
6
Glass noodles are easier to spoon if you cut them into small pieces after draining. It is best to cut them in portions with kitchen scissors