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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.
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Ingredients
Directions
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Boil the eggs hard in 8 minutes. Let them scare under cold running water, peel them and halve in length.
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Chop the onion, finely chop the garlic and the winter carrot into slices.
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Cut the bok choy and the chicken fillet into strips.
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Heat the oil in a pan and fry the onion for 3 minutes.
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Meanwhile cut the stalk of the red pepper. Cut a few rings and keep behind for garnishing.
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Halve the rest of the pepper in the length and remove the seeds with a sharp knife. Slice the flesh finely.
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Add to the onion with the garlic and fry for 1 min. Add the winter carrot and cook for another 3 minutes.
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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.
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Add the noodles. Cook for another 3 minutes. Season with the soy sauce, pepper and salt.
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Add the chicken and bok choy and heat everything for 1 min. Spread over the bowls.
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Put 2 half eggs in each bowl. Garnish with the red pepper rings held separately.
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Nutrition
475Calories
Sodium15% DV365mg
Fat22% DV14g
Protein54% DV27g
Carbs20% DV60g
Fiber20% DV5g
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