Asian style chicken and mushroom noodles

Ingredients

• 2 l chicken broth
• 400 g rice noodles
• 400 g chicken fillet
• 200 g mushrooms (optional oyster mushrooms or porcini)
• 100 g of green onions
• 50 g fresh ginger
• 50 ml soy sauce
• 4 garlic cloves
• 2 star anise
• 1 large sweet pepper
• 1 lemon
• black pepper to taste
• 50 ml sesame oil for frying

Cooking

Step 1

We clean the ginger and cut into strips, chop the garlic, and cut the sweet pepper into thin strips.

Step 2

My mushrooms and also cut into plates. Cut the chicken into bite-sized pieces, ideally make the pieces oblong. In parallel, we put a pot of water on the fire, in which we will cook noodles.

Step 3

Warm up the wok, add vegetable oil. We give it to warm up, which will take us less than a minute. Throw ginger, mushrooms and garlic into the wok. Fry, stirring, for a few minutes, so that the mushrooms release the juice.

Step 4

Add chicken fillet. And fry everything until almost all the mushroom juice has evaporated. Let some juice remain, otherwise the food will start to burn. Next, pour in soy sauce, add star anise, sweet pepper, ground chili and black pepper. Cook for another minute, two at the most.

Step 5

It's time to pour in the broth - it should be warm, but not boiling. We throw the noodles into a separate pan. Add some salt to the noodle water and boil the noodles until tender. When the noodles are ready, drain all the water. Remove the broth wok from the heat. We take out the star anise from it, add the juice of one lemon, throw in the green onions (chopped beforehand, but not finely) and add the noodles. Stir. Pour the noodle broth into bowls and serve.