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