Chinese Soup

Wash and cut the carrots and bell bell pepper into julienne strips, and the mushrooms into slices. In my experience, thinly slicing the vegetables enhances the flavor of the soup and improves the texture.

In a large saucepan, heat the sesame oil over medium heat. Add the garlic and grated ginger and sauté for one minute.

Add the chicken breasts and fry until golden brown. Then remove them and let them rest before cutting them into strips.

In the same pan, add the carrots, bell bell pepper and mushrooms. Stir-fry for 5 minutes, until the vegetables are tender.

Add chicken broth, rice noodles and soy sauce. Simmer for 15-20 minutes. It is key not to overcook the noodles. My trick is to leave them a little al dente so they don't get too mushy.

Add the chicken breasts cut into strips to the casserole and cook for 10 minutes more.

Finally, season with salt and pepper to taste.