Colorful glass noodle soup with chicken

Ingredients for 2 servings:

• 2 large shiitake mushrooms, dried
• 80 g glass noodles
• 250 g chicken breast fillet(s)
• 2 tbsp sesame oil, light
• 20 sugar snap peas
• 40 g carrot(s)
• 1 Pepper, red, long, mild
• 2 tbsp sunflower oil
• 400 g water
• 8 g chicken stock powder
• n. B. Salt and pepper, black, from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

A summer soup from Cantonese cuisine. Eaten with rice, it’s a complete meal.

Bring 2 cups of water to a boil and soak the mushrooms for 30 minutes. Strain and soak the glass noodles in the lukewarm mushroom water for about 5 minutes, then strain. Gently squeeze the mushrooms. Cut the caps into bite-sized pieces and discard the tough stems. Cut the flesh into thin strips across the grain. Cut long strips into thirds and marinate in the sesame oil. Wash the snow peas, trim both ends, and remove the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Wash the carrot, trim both ends, peel, and slice crosswise into approximately 3 mm thick slices. Wash the red bell pepper and cut diagonally into approximately 1 cm wide pieces. Leave the seeds and discard the stem. Heat the sunflower oil in a wok, add the chicken, and fry well. Add the vegetables and mushrooms and stir-fry for 1 minute. Deglaze with water and dissolve the chicken stock. Simmer with the lid on for 4 minutes. Add the glass noodles and season the stock with black pepper and salt. Serve warm and enjoy.