We start by heating the vegetable broth in a pot and preparing all the chunks, that is, the peppers, the garlic, the ginger and the tofu, because when the wok is hot the process will go very quickly. To make this recipe you will need a wok or large frying pan. Take the wok and heat a little oil. When hot, lightly fry the onion, paprika and garlic.
The peppers must be washed very well beforehand and cut into cubes. Drain the tofu well, drying it with absorbent paper, and also cut it into small cubes. Then grate the garlic cloves and a piece of ginger about two or three centimeters long (fresh ginger is recommended).
Then add the chicken, previously seasoned with salt and ginger, and fry it for a few minutes. At the same time, the noodles are cooked in the broth and we leave them a couple of minutes less than the time indicated on the package. Drain them and add them to the wok along with the soy sauce.
Finally, pour the noodles into the broth, cover the wok and let it cook for five minutes. After the time, uncover it, remove everything and ready to eat.
Photos | Straight to the palate, Unsplash