Asian glass noodle soup

Ingredients for 2 servings:

• 50 g glass noodles
• 1 garlic clove(s)
• 2 spring onions
• 1 bell pepper(s), red
• 1 carrot(s)
• 100 g baby corn
• 80 g bamboo shoots
• 80 g mung bean sprouts
• 800 ml vegetable stock
• 3 tsp soy sauce
• 2 tbsp peanut oil
• 1 tbsp sunflower oil
• some coriander powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Soak the glass noodles in lukewarm water. Slice the spring onions into rounds and chop the peeled bell peppers and carrots. Heat the oil in a pot and sauté the garlic, spring onions, bell peppers, carrots, baby corn, and bamboo shoots. Drain the glass noodles and add them to the pot along with the mung bean sprouts and vegetable broth. Season the soup with soy sauce and a little coriander.