Firebird's spicy noodle soup

Ingredients for 4 servings:

• 100 g pasta, Greek or soup noodles
• Salt
• 200 g bell pepper(s) (pointed peppers), red
• 400 g chicken breast fillet(s)
• 1 red chili pepper(s)
• 1 bunch of spring onions
• 1 jar pumpkin(s), sweet and sour (330g)
• 3 tbsp oil
• 1 tsp oil (sesame oil), dark
• 20 g ginger, finely chopped
• 750 ml chicken broth
• 2 tbsp soy sauce
• 3 tbsp rice wine, alternatively sherry
• 1 tsp honey

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

An Asian-style soup

Cook the noodles in plenty of salted water. Clean and dice the bell peppers, cut the meat and chilies into strips, and slice the spring onions into rings. Drain the pumpkin, reserving the stock. Sear the meat in the oil, then remove. Briefly sauté the chilies and ginger in the drippings. Bring the stock and 100 ml of the pumpkin stock to a boil. Add the bell peppers and spring onions and cook for 5 minutes. After 3 minutes, add the meat, noodles, and pumpkin. Season to taste with soy sauce, sherry, and honey. Finally, drizzle the sesame oil into the soup and serve immediately.