Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Noodle soup with shanghai paksoi and chicken
 
 
4 ServingsPTM30 min

Noodle soup with shanghai paksoi and chicken


Chinese noodle soup with chicken broth, Shanghai bok choy, red pepper, garlic, carrot, soy sauce and smoked chicken breast and egg.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Boil the eggs hard in 8 minutes. Let them scare under cold running water, peel them and halve in length.
  2. Chop the onion, finely chop the garlic and the winter carrot into slices.
  3. Cut the bok choy and the chicken fillet into strips.
  4. Heat the oil in a pan and fry the onion for 3 minutes.
  5. Meanwhile cut the stalk of the red pepper. Cut a few rings and keep behind for garnishing.
  6. Halve the rest of the pepper in the length and remove the seeds with a sharp knife. Slice the flesh finely.
  7. Add to the onion with the garlic and fry for 1 min. Add the winter carrot and cook for another 3 minutes.
  8. Meanwhile, bring the water to the boil. Pour in the water and add the bouillon tablets and bring to the boil. Cook for 2 minutes.
  9. Add the noodles. Cook for another 3 minutes. Season with the soy sauce, pepper and salt.
  10. Add the chicken and bok choy and heat everything for 1 min. Spread over the bowls.
  11. Put 2 half eggs in each bowl. Garnish with the red pepper rings held separately.


Nutrition

475Calories
Sodium15% DV365mg
Fat22% DV14g
Protein54% DV27g
Carbs20% DV60g
Fiber20% DV5g

Loved it

Reviews



    Donate - BNB: bnb16ghhqcjctncdczjpawnl36jduaddx5l4eysm5c