Chicken noodle soup Chinese food ?
Ingredients: Serve for 2 peoples- tamarind past 1 table spoons
- Asian Chile oil 1 table spoon
- dried red chilies crumbled
- gloves garlic finely chopped 1
- minced fresh ginger 1 table spoon
- dark soy sauce 1 teaspoon
- oyster sauce 1 table spoon
- salt 1 table spoon
- sugar 1 table spoon
- balk pepper powder 1 tea spoon
- chicken soup juice 1 litter
- curry leaves(optional)
- boneless skinless chicken breasts, cut in to thin strip 400g
- carrot, finely chopped 1
- bean sprouts 50g
- small green bell pepper (capsicum), chopped 1
- red bell pepper (capsicum), chopped 1
- ounces rice vermicelli 200g
- fresh cilantro (coriander),to garnish 2 table spoons
- garlic chop 1 table spoon
Cooking 25 minutes
1-Mix the tamarind, Chile oil, garlic chop ,ginger , soy sauce and oyster sauces in a large wok. Warm the wok over medium heat. Add sugar and curry leaves, if using and pour in the chicken.
2-Bring to a boil ,stirring constantly. Simmer for 5 minutes ,stir often. Stir in the carrots, bean sprouts, baby corn , bell peppers, and rice noodles and simmer until the chicken and vegetable are tender ,about 10 minutes. Garnish with the cilantro and serve hot.
