Glass Noodles with Pan-Roasted Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 250 grams Glass noodles
- 200 grams carrots
- 2 thin stalks Leeks
- 100 grams Bamboo shoots (canned)
- 1 large, red Bell pepper
- 4 Red cabbage leaf
- 3 Tbsps vegetable oil
- 150 milliliters Vegetable broth
- salt
- freshly ground peppers
Preparation steps
1.
Peel the carrots and cut into matchsticks.
2.
Rinse the leeks, remove the dark green end, and thinly slice the white and light green parts into rings.
3.
Drain the bamboo shoots and cut into strips. Rinse the bell pepper, cut in half lengthwise, remove seeds and white ribs, and cut into small pieces. Rinse the cabbage, pat dry and cut into strips.
4.
Place the glass noodles in a bowl. Cover with boiling water and allow to sit for 5 minutes.
5.
Heat the oil in a skillet. Add the carrots, leeks, bamboo shoots, bell pepper and cabbage, and season with salt and pepper to taste. Stir in the broth and simmer for 4-5 minutes.
Drain the glass noodles and divide between plates. Top with the vegetables.
