Bihun soup

Ingredients for 4 servings:

• 1 stalk(s) Celery
• 1 spring onion(s)
• 1 stalk(s) leek (rather thin)
• 1 bell pepper(s), red
• 200 g mushrooms, fresh
• 1 jar chicken broth
• 1 tsp sambal oelek
• 1 pack of glass noodles (Soeoen Laksa)
• 450 g turkey schnitzel
• 2 tbsp soy sauce
• salt and pepper
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, cut the turkey meat into small pieces. Mix in a bowl with 2-3 tablespoons of soy sauce and refrigerate. In the meantime, wash the vegetables. Thinly slice the leek, spring onion, and celery. Dice the red bell pepper and thinly slice the mushrooms. Use a large pot, add a little oil, and brown the marinated meat. Add the vegetables and sauté. Deglaze with the chicken stock, add a little more water, and season with salt and pepper. Add the sambal oelek (carefully, as it will become even more intense and spicy with cooking) and cook for about 25 minutes. Place the glass noodles in a separate bowl and soak in cold water for about 10 minutes. Then add them to the boiling stock (drain well first) and cook for about 2-3 minutes. Serve hot.