Créé avec l’IA
Chilli Pepper and Onion Egg Noodle Soup
20 min 201 kcal par portion Facile
Ingrédients
4 Portions
- egg noodles200 g
- onions2 medium
- red chilli peppers2 medium
- eggs4 large
- chicken broth1 liter
- soy sauce1 tablespoon
- vegetable oil1 tablespoon
- garlic2 cloves
- ginger1 teaspoon
Instructions
- 1
Cook the egg noodles according to the package instructions. Drain and set aside.
- 2
In a large pot, heat the vegetable oil over medium heat.
- 3
Add the sliced onions and cook until they are soft and translucent, about 5 minutes.
- 4
Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
- 5
Add the sliced red chilli peppers and cook for another 2 minutes.
- 6
Pour in the chicken broth and bring to a boil.
- 7
Reduce the heat and let it simmer for 10 minutes.
- 8
In a separate pot, bring water to a boil and gently add the eggs. Cook for 6-7 minutes for soft-boiled eggs. Remove the eggs and place them in ice water to stop the cooking process. Peel and set aside.
- 9
Add the cooked egg noodles to the soup and stir in the soy sauce.
