Glass Noodles with Stir Fried Vegetables
Healthy, because
Even smarter
The sprouts provide some minerals like calcium and magnesium. These, however, only in manageable quantities. Iron and iodine, on the other hand, are abundant. These substances often do not occur sufficiently in the food, especially in vegan nutrition, so the Asian pan can be consumed more often.
You should get the ingredients, which are somewhat unusual for us, in a well-assorted food market or in an Asian shop. Have you developed a taste for wok dishes? Then you should take a look at our cookbook.
Ingredients
- Ingredients
- 200 grams Glass noodles
- 200 grams Bamboo shoots (canned)
- 200 grams Mung bean sprouts
- 200 grams button Mushroom
- 1 bunch scallions
- 2 garlic cloves
- Bell pepper (1 red and 1 green)
- 1 sm stalk Leeks
- 1 Tbsp Peanut oil
- 2 Tbsps Rice wine
- 2 Tbsps soy sauce
- 1 Tbsp sesame oil
- 1 tsp cornstarch
- salt
- freshly ground peppers
Preparation steps
Soak glass noodles in a bowl of hot water for 5 minutes and then drain. Drain bamboo shoots. Rinse mung bean sprouts and drain. Trim mushrooms and cut into quarters. Rinse scallions, trim and finely dice white and light green portions. Peel and press garlic. Rinse bell peppers, cut in half, remove seeds and ribs and cut into cubes. Rinse leek and cut white and light green portions into rings.
Heat peanut oil in a wok or in a deep pan and fry scallions and garlic until soft. Add prepared vegetables and sprouts, fry for 2 minutes while stirring and season with rice wine, soy sauce, salt and pepper. Mix cornstarch in a bowl with a little water. Add cornstarch mixture to the wok and mix. Add glass noodles, heat, drizzle with sesame oil, season to taste and serve immediately.
