Noodle soup with chicken and vegetables

Name: Noodle soup with chicken and vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Chicken breast (350 - 400 g; on the bone); 2 Carrots; 1 walnut-sized piece of ginger; 2 Chillies; 1/2 potty fresh cilantro; 100 g Shiitake mushrooms; 1 red pepper; 100 g Bean sprouts; 250 g Paksoi; 1 can(s) (314 ml) Bamboo shoots in strips; 1 TABLESPOON Oil; 200 g Japanese wheat flour noodles; 7-10 Tbsp Salt; 7-10 Tbsp Sambal Oelek

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Chicken breast (350 - 400 g; on the bone)
2 Carrots
1 walnut-sized piece of ginger
2 Chillies
1/2 potty fresh cilantro
100 g Shiitake mushrooms
1 red pepper
100 g Bean sprouts
250 g Paksoi
1 can(s) (314 ml) Bamboo shoots in strips
1 TABLESPOON Oil
200 g Japanese wheat flour noodles
7-10 Tbsp Salt
7-10 Tbsp Sambal Oelek

Directions

1
Wash the chicken breast. Peel and wash the carrots. Peel ginger. Wash chili peppers. Wash coriander. Boil 1 litre of water. Add the chicken breast, 1 carrot, ginger and chilli and cook for about 30 minutes.
2
Clean mushrooms, remove stalks. Wash the mushrooms and cut the caps crosswise. Clean, wash and cut the peppers into small strips. Wash and drain the bean sprouts. Clean, wash and cut the paksoi into strips.
3
Take out the chicken breast. Remove meat from skin and bone and cut into small pieces. Pour broth through a sieve. Cut the rest of the carrot into slices. Heat oil. Fry carrot slices, mushrooms, parika and sprouts briefly.
4
Add stock, bring to the boil. Add noodles and cook for 4-5 minutes. Add paksoi, bamboo shoots and meat after 2 minutes. Season to taste with salt and Sambal Oelek.