Preliminary work: cut the meat into small cubes, the onion and red bell pepper into narrow strips - dice the chilli pepper very finely, drain the mushrooms and then drain them thoroughly.

Preparation 2: pour boiling water over the glass noodles, leave to stand for 5 minutes and then drain in a sieve. Now cut the pasta to a shorter length with scissors.

Fry the onion with the mushrooms in the heated sesame oil, add the bell pepper and chilli pepper, sauté briefly and deglaze with the chicken stock. Season with pepper, curry and Worcestershire sauce and cook the soup with the lid on for about 5 minutes.

Now add the drained glass noodles and simmer for another 3 minutes on a low flame. Add the chicken, both types of soy sauce and sambal oelek and let it get hot in the soup (but please do not cook anymore).

Season again to taste - depending on the desired taste, add a little more mildness with soy sauce or a little more spiciness with sambal ... in any case, the soup tastes the way I specified the ingredients.

Incidentally, the bihun soup is also an ideal party soup - spicy, strong and with a certain pizzazz!