Asian Chicken and Noodle Soup
- 80 grams Bamboo shoots (sliced, canned)
- 100 grams soybean sprout
- 1 Celery (with leaves)
- 4 scallions
- 800 milliliters Chicken broth
- 125 grams Chinese Udon Noodle
- 2 Tbsps vegetable oil
- 2 Tbsps dry sherry
- 1 Tbsp soy sauce
- chicken (cooked, added to taste)
How healthy are the main ingredients?Bamboo shootssoy sauceCelerysaltchicken
Drain bamboo shoots. Rinse the bean sprouts and drain. Rinse celery, dry and cut diagonally into 1.5cm (approximately 1/2 inch) wide pieces. Chop the celery leaves finely. Clean, rinse and cut the scallions into small rings.
Bring the chicken broth to a boil. Cook the pasta in plenty of boiling salted water for about 3 minutes.
Meanwhile, heat the oil in a wok or pan. Cook the bamboo shoots, bean sprouts, celery and scallions over medium to high heat for about 1 minute. Add sherry and soy sauce and stir.
Drain the pasta, place in large serving bowls and add chicken. Pour the hot broth over the noodles and the chicken, then distribute the vegetables over it. Serve sprinkled with celery leaves.