Chinese noodle soup

Chinese noodle soup
Quantity Ingredient
200 g Pork fillet
1 tbsp Sherry wine
40 g Glass noodles
100 g Leek Onions
100 g Mushrooms
1 tbsp Sesame Oil
0,75 l Chicken broth
2 tbsp Soy sauce
Pepper from the mill
2 tsp Starch Flour

For the Chinese noodle soup cut pork fillet in thin strips. Mix 2 teaspoons starch flour with 1 tablespoon soy sauce and 1 tablespoon sherry and marinate the meat for 15 minutes. Soak the glass of pasta in warm water for 15 minutes. Then boil in salt water for 8 minutes. Cut leek onions into fine rings. Rinse mushrooms, dry and cut into thick slices. Heat the oil in a pan and fry the meat with the onions. Add the mushrooms and braise briefly. For the Chinese noodle soup pour everything into a pot and fill up with chicken broth. Bring the soup to the boil once. Stir starch flour with a little cold water until smooth and bind the soup with it. Season Chinese noodle soup with 2 tablespoons soy sauce and pepper from the mill.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
244 kcal
21 g
15 g
11 g

(C)opyright by Marions Kochbuch