Ingredients
- ½ Pimiento tribelli® rojo
- ½ Pimiento tribelli® amarillo
- ½ Pimiento tribelli® naranja
- 1,5 l agua
- 1 pechuga de pollo
- 1 huevo
- ½ puerro picadito muy pequeño
- 1 diente ajo
- 1 trozo jengibre fresco como un ajo
- 1 pastilla caldo de carne
- 1 zanahoria muy picada
- 1 tomate
- 1 cucharada mostaza
- 1 cucharada tomate frito
- Salsa de soja
- ½ calabacín
- Aceite de oliva
- Fideos de arroz
Elaboration
ALERGENE
- Put the water in a pan along with the chicken breast, leek, garlic clove, ginger,
carrot and half a tribelli® pepper of each colour (red, yellow and orange), all
finely sliced. Add the tomato, mustard, tomato purée and soy sauce. - Cook for around 30 minutes. Remove the chicken breast and place it in a
frying pan with the remaining peppers, onion and courgette, all finely sliced. - Sauté and then set aside.
- Put the noodles in the stock for 2-3 minutes.
- Serve in a bowl and garnish with the vegetables, tribelli® and egg.
