Chinese soup

Name: Chinese soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 l clear chicken stock (instant); 1 red pepper; 7-10 Tbsp (approx. 250 g); 100 g Glass noodles; 7-10 Tbsp Salt; 1 Leek (leek; approx. 200 g); 1 glass (314 ml; drained weight: 135 g) Bean sprouts; 250 g Pork escalope; 20 g Butter or margarine; 7-10 Tbsp white pepper; 1 tablespoon (10 g) Soy sauce; 7-10 Tbsp Sambal Oelek

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 l clear chicken stock (instant)
1 red pepper
7-10 Tbsp (approx. 250 g)
100 g Glass noodles
7-10 Tbsp Salt
1 Leek (leek; approx. 200 g)
1 glass (314 ml; drained weight: 135 g) Bean sprouts
250 g Pork escalope
20 g Butter or margarine
7-10 Tbsp white pepper
1 tablespoon (10 g) Soy sauce
7-10 Tbsp Sambal Oelek

Directions

1
Heat chicken soup in a pot. Quarter the bell pepper, clean, wash and cut crosswise into thin strips. Add to the stock and cook for about 10 minutes. Cook the noodles in plenty of salted water for 4-5 minutes.
2
Clean the leek, cut into thin rings and wash thoroughly. Drain the bean sprouts. Wash the meat, dab dry and cut into thin slices. Heat the fat in a pan and fry the meat in it.
3
Add leek, meat and bean sprouts to the stock and cook for another 5 minutes. Add the noodles and heat them up. Season soup with salt and pepper and serve with soy sauce and sambal oelek.