Glass noodles with chicken, mushrooms and vegetables

Ingredients for 4 servings:

• 8 Mu-Err Mushrooms
• 200 g glass noodles
• 300 g chicken
• 100 g carrot(s)
• 1 bell pepper(s), red
• 100 g mushrooms
• 2 spring onions
• 50 g fresh leaf spinach
• 2 cloves garlic
• 2 tbsp basil, fresh
• 4 tbsp oil
• 1 ½ tsp curry
• 2 tsp soy sauce
• ½ tsp fresh ginger, finely chopped
• 100 ml coconut milk, unsweetened
• 100 ml chicken broth (chicken soup), clear
• 1 lemon(s), zest
• Salt
• curry powder
• starch flour
• lemon juice
• Soy sauce

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Soak the moo-err mushrooms in cold water for 20 minutes. Drain the water, trim the hard cartilage from the mushrooms, and cut the mushrooms into equal-sized pieces. Meanwhile, use scissors to cut the glass noodles into approximately 10 cm long pieces and place them in warm water for 5 minutes. Strain the noodles and let them drain. Meanwhile, cut the chicken into 1/2 cm wide strips. Halve the carrots lengthwise and cut into 2 mm thin slices. Cut the bell peppers into thin strips. Cut the mushrooms and spring onions into 3 mm thin slices. Tear the spinach leaves into bite-sized pieces. Peel and finely chop the garlic. Finely slice the basil. Heat 2 tablespoons of oil in a wok. Season the meat with salt, coat it in starch, pat dry, and fry quickly in the hot oil, stirring occasionally – in two batches if necessary. Sprinkle the meat with curry, deglaze with soy sauce, and heat briefly. Remove the meat from the pan and set aside. Rinse the wok with hot water and wipe it with a paper towel. Heat 2 tablespoons of oil in the wok. Briefly stir-fry the carrots, bell peppers, garlic, and ginger. Add the moo-err mushrooms and button mushrooms and stir-fry for about 1 minute. Pour in the coconut milk and soup, mix in the grated lemon zest and chicken, and simmer for about 3 minutes. Season to taste with a little curry powder. Stir in the glass noodles, bring to a boil briefly, and stir in the spinach. Season to taste with salt, soy sauce, and lemon juice. Serve sprinkled with spring onion rings and basil.