Glass Noodles with Chinese Cabbage

Make chicken breast in 1 1/2 l water (goes pretty fast) before season with salt and pepper (clear soup may be very spicy) put on the side. Stir-fry the vegetables (about the size of a matchstick). Soak the mushrooms in lukewarm water for 1/2 hour (be careful, it will take 10 times as much). Chop onion and garlic. Remove chicken from clear soup and pluck apart. Do not pour away clear soup!

In saucepan, wok or frying pan two tbsp. vegetable oil form. Fry garlic in hot fat. Then add the onions. Then add carrots, beans and a little later the Chinese cabbage. Stir occasionally. Add chicken, season with pepper, salt, soy sauce.

Sauté briefly and cook gently for 1 minute with the lid closed.

Add clear soup and soak glass noodles in lukewarm water, add soaked mushrooms and bring to boil.

When the glass noodles are no longer hard (be careful, they must not be too soft), pour them into a sieve and cut them with kitchen scissors to a length of 10 cm. As a guide, glass noodles should be soft enough flat to cut straight with scissors.

Then add glass noodles into clear soup and stir always until glass noodles are through and clear soup is absorbed. (Therefore do not forget: 1 1/2 l clear soup is absolute minimum).

Season if necessary. However, since this will be quite difficult, the seasoning process should be completed before di

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