One of the features of Chinese cuisine is its variety of uses for herbs, spices and sauces. For this reason, Chinese food may seem a little unusual for the Slavs, but I love trying new things, so the Chinese food could not pass by :). If you too think of the thrill, and your soul lies eksperementatorstvu, this soup for you! As the main constituent of soup, I took the finished mixture of fresh frozen Chinese vegetables, but can also be used just Asian, if you can not find the Chinese. In the manufacture of noodles do not forget that it is thinner than, the tastier.
Chicken — 300 g
A mixture of Chinese vegetables (carrots, bean sprouts Mung, peppers, onions — leeks, shiitake mushrooms, bamboo shoots) — 400 g
The root of ginger (crushed) — 0.5 teaspoons
Garlic — 2 cloves
Soy sauce — to taste
salt — to taste
Chili — to taste
chicken egg — 1
Flour — 100 g
salt — 1 pinch
1. Chicken mine, cut into cubes, we shift into a saucepan, pour 1, 2 liters of water and put on Fire. Cook until tender, about 5 minutes after boiling. Add the chopped vegetables, ginger, chopped chilli and salt, bring to a boil and cook for 7 minutes under the lid. For the noodles in a bowl sift flour, and so do the deepening of it trying to drive the egg, salt and begin to mix the dough by hand. Gradually add the water to the dough holds together. The finished dough is rolled into a ball, wrap foil and send in the refrigerator for 30 minutes. Chilled dough is rolled out in a very thin layer and cut into strips.
2. Spread them on a plate or hung to dry and give 30 minutes. Boil the noodles in boiling salted water for 3 — 5 minutes and add to the soup. Turn off the flame, add the chopped garlic into the soup, soy sauce (I added 1.5 tablespoons) and leave to infuse for about 20 minutes under the lid. Bon Appetit!