For: 4 persons

Preparation: 15 min

Cooking: 35 minutes

Difficulty: Easy

 Ingredients

   500g boneless chicken breast without skin
   200 g of bean sprouts
   15 g Dried mushrooms
   200g vermicelli
   4 spring onions (with stem)
   150g frozen peas
   1 carrot
   1 leek
   1 stalk celery
   4 tablespoons soy sauce
   1 teaspoon curry
   salt and pepper
   oil

Preparation

 Soften the mushrooms in 1/4 liter of boiling water. Cut vegetables and chicken breasts into small cubes.
 Heat a little oil in a casserole. put in the vegetables (except peas and bean sprouts) without browning. Sprinkle curry. Pour 1 liter of hot water. Salt and pepper. Add diced chicken and peas.
 Drain the mushrooms and cut them into thin strips. Add to the previous preparation. Season with soy sauce. Bring to a boil and cook over medium heat for 25 minutes.And 10 minutes before end of cooking, add the vermicelli and bean sprouts. Serve it hot.