Spicy Asian noodle soup

Ingredients for 4 servings:

• 200 g noodles (wide rice noodles)
• 150 g noodles (Chinese wheat noodles)
• 20 g mu-err mushrooms
• 400 g rump steak(s) or turkey breast fillet or pork schnitzel
• 5 tbsp soy sauce
• 1 tbsp dry sherry
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 stalk(s) leek
• 150 g bean sprouts
• 1 onion(s)
• 1 clove(s) garlic
• 1 piece(s) ginger (hazelnut-sized)
• 4 tbsp oil
• 2 tbsp sauce (hoisin sauce)
• 2 liters of meat broth or chicken broth
• 2 tsp sambal oelek
• salt and pepper

Instructions

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

Blanch the mushrooms and noodles separately in boiling water and soak. Cut the meat into thin strips. Mix with 1 tbsp soy sauce and the sherry, cover, and let stand for 30 minutes. Cut the peppers into thin strips and the leek into fine rings. Finely dice the onion, garlic, and ginger. Drain the mushrooms and roughly chop. Heat 2 tbsp oil in a wok and sauté the onion, garlic, and ginger for about 30 seconds. Add the peppers and fry for 2 minutes, stirring, then add the leek, sprouts, and mushrooms for 1 minute. Remove the vegetables from the wok and keep warm. Heat the remaining oil and stir in the meat; fry in it. Stir in the hoisin sauce and soy sauce. Pour in the stock and bring to a boil. Drain the noodles and add them to the soup with the vegetables. Cook for another 3-4 minutes, then season with sambal oelek, salt, and pepper. This soup can also be made with other vegetables (European) and mushrooms