250 g
on Chinese noodles wheat (I don’t recommend the kind from supermarkets, I prefer the kind from Asian grocers)
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1 hand blender
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1 kitchen mixer
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Stage 1
Bring two liters of water to a boil in a saucepan and throw in the vegetable stock cube.
2nd step
Once the stock has dissolved, add the four tablespoons of red miso and whisk to dissolve the paste.
Step 3
Add the five tablespoons of soy sauce and the three nước mắm.
In a wok, pan or possibly a casserole, fry the chicken (or turkey, or tofu/smoked tofu for vegans) for a few minutes in olive oil with garlic, onion, carrot and ginger powder, then deglaze with rice vinegar.
Step 5
Add the mung bean sprouts and stock. Stir well and cook for about twenty minutes over low heat to maintain a very gentle simmer.
Step 6
Add the Chinese noodles and cook for the time indicated, breaking them up so they don’t stick together (personally I break them up a bit to make mixing easier, not sure it’s purist approved but hey…)
Mix well and serve in bowls to your family, friends, guests, and if they think it’s bad, let me know, I’ll take care of their cases very quickly 😉