Mie Noodle Pot

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 348 kcal


  • 0,5 L Freshly cooked chicken broth
  • 300 g Root vegetables peeled and finely diced
  • I had celery, leek, carrots
  • 200 g Summer vegetables Tk
  • Cauliflower, kohlrabi, peas, beans, asparagus
  • 100 g Mie noodles
  • 1 tsp Curry powder Arabia Styl
  • Sprinkle of Worcester sauce
  • Cut the chicken into small pieces


  • For me, the broth was a remnant of the broiler legs from the day before, if you don't have that, sift 1 packet of chicken giblets in spices. Peel off the meat and use it for the stew.
  • Boil the vegetables in the broth until soft. During this time, cook the Mie noodles separately., Drain and set aside. When the vegetables are soft, add the Mie noodles and the chopped chicken, stir briefly, bring to the boil with curry and a few splashes Season to taste, sprinkle with parsley and enjoy delicious.


Serving: 100gCalories: 348kcalCarbohydrates: 70.5gProtein: 12.5gFat: 1.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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