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🍝 Quick Asian Noodle Soup with Meat and Vegetables

566 kcal · 30 min · 4 servings

Ingredients

• 100 g Steak (1 Steak; as lean as possible)
• 100 g Chicken breast fillet
• 100 g Prawn tails (raw and peeled)
• 100 g Squid (ready for the kitchen)
• 2 large Carrots
• 100 g Shiitake mushrooms
• 2 large Shallots
• 2 Celery stalks (with greens)
• 8 Coriander leaves
• 1 Handful Watercress
• 2 Pak Choi (or chard as a substitute)
• 4 dried Chili peppers
• 200 g Rice noodles
• 1 l Chicken stock

Instructions

1. 1. Slice the beef and chicken breast into thin strips.
2. 2. Cut the prawns in half lengthwise.
3. 3. Make small cross-shaped cuts into the squid rings so they curl up nicely when cooked.
4. 4. Then cut the squid rings into wide strips.
5. 5. Peel the carrots and halve them lengthwise.
6. 6. Cut the carrots into small batons.
7. 7. Clean the mushrooms and slice them into thin strips.
8. 8. Peel the shallots and cut them into wedges.
9. 9. Wash the celery and slice it.
10. 10. Set aside the green celery leaves for garnishing.
11. 11. Wash the coriander and watercress.
12. 12. Wash the pak choi and shake it dry.
13. 13. Cut the pak choi into large pieces and set aside.
14. 14. Finely chop the chilies.
15. 15. Place the chopped chilies in lukewarm water.
16. 16. Cook the noodles for about 3 minutes in boiling salted water.
17. 17. Immediately shock the noodles with cold water.
18. 18. Drain the noodles.
19. 19. Bring the chicken broth to a boil in a large pot.
20. 20. Add the mushrooms, carrots, celery, shallots, chilies, and pak choi.
21. 21. Bring the mixture back to a boil.
22. 22. Add the beef, chicken breast, prawns, and squid.
23. 23. Cook everything for 2 to 3 minutes.
24. 24. Add the drained noodles to the soup.
25. 25. Bring the soup back to a boil briefly.
26. 26. Stir in the coriander leaves, celery greens, and watercress.
27. 27. Serve the soup immediately.

Nutrition per serving

• kcal: 566
• Protein: 42 g · Fett/Fat: 16 g · Carbs: 62 g