Preparation:

Recipe for 4 peoples:

• 1.5 onions
• 1 carrot
• 1 stalk of celery
• 1 small can of bean sprouts (90 g drained)
• 15 g of black mushrooms Mei Asia Organic
• 125 gr of rice vermicelli
• 1 Gold cube (or other stock)
• 1 tablespoon of oil (olive oil for me)
• 2 chicken cutlets
• Soy sauce

1. Thinly slice the onion and melt it in the tablespoon of oil (in the wok). Cut the celery stalk into small cubes, grate the carrot and add these vegetables to the wok, as well as the bean sprouts. Let simer, watching very regularly.
2. Heat a small pot of water. When the water is simmering, turn off the heat and rehydrate the black mushrooms for about 10 minutes. When they are rehydrated, drain them and cut them into smaller pieces before adding them to the wok.
3. When all the vegetables are in the wok, add 1/2 glass of water and half the stock cube. Cover and simmer for about 10 minutes, watching regularly.
4. Meanwhile, cut the chicken cutlets into small pieces and fry in 1 tablespoon of oil. When the pieces start to brown, add 2 tablespoons of soy sauce and continue cooking for 3 minutes.
5. Add the chicken to the vegetables and stop cooking. Keep warm.
6. Boil water with the remaining 1/2 stock cube. When the water is hot, turn off the heat and plunge the rice vermicelli into the water. Let them swell for 4-5 minutes, then drain and add them to the pan of vegetables and chicken.