Noodle soup with chickpeas

Name: noodle soup with chickpeas
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 125 g Chinese noodles; Scale chicken fillet strips a 350 g; 5 tablespoons oil; 2 thin leeks in rings; 2 to grab Thai soup frozen, 250 g; 1 look chickpeas (400 g), drained; 125 g bean sprouts; 2 tablespoons ketjapmarinademanis

A tasty recipe. The main course contains the following ingredients: poultry, Chinese egg noodles, chicken breast strips (a 350 g), oil, leeks (in rings), Thai soup (frozen, 250 g), chickpeas ((400 g), drained), bean sprouts and sweet soy sauce .

Ingredients

Kitchen Stuff

stir fry

Directions

Mie break in half and boil in boiling water for 4 minutes and drain in colander.
Chicken strips in 3 tbsp oil in woksin 5 min.
Brown and cooked through.
Fry meat on plate and keep warm.
In the rest of oil leeks 3 min stir-fry.
Add frozen soup and 1 1/2 liters of cold water.
Slowly bring soup to the boil.
Stir in Mie, chicken and chickpeas and heat for 3 min.
Last minute stir-fry bean sprouts.
Season with ketjapmarinadeen spread soup over four bowls..