Vegetables with glass noodles

Ingredients for 2 servings:

• 15 g dried mu-err mushrooms (or other dried mushrooms)
• 500 g carrot(s)
• 2 spring onions
• 1 garlic clove(s)
• 30 g ginger
• 75 g glass noodles
• salt and pepper
• 2 tbsp peanuts
• 4 tbsp oil
• 25 g palm sugar, alternatively honey
• 75 ml vegetable stock
• 1 tsp oil (sesame oil)
• 3 tbsp soy sauce
• ½ tsp sambal oelek
• Fresh coriander leaves, for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from the wok

Pour half a liter of boiling water over the mushrooms, let them soak for 20 minutes, then cut them into pieces. Meanwhile, clean and wash the carrots and spring onions. Cut the carrots lengthwise into thin slices and the spring onions diagonally into rings. Peel and finely chop the garlic. Peel the ginger and cut into small cubes. Add the glass noodles to boiling salted water and let them cook for three minutes. Drain in a sieve, then cut into pieces about 8 cm long using scissors. Heat the wok without any fat. Toast the peanuts until golden brown, then remove. Add oil to the wok. Fry the carrots and spring onions over high heat for about three minutes, stirring occasionally. Dissolve the palm sugar in the hot broth, add the garlic and ginger, and add to the vegetables along with the glass noodles and drained mushrooms. Season to taste with salt, pepper, sesame oil, soy sauce, and sambal oelek. To serve, sprinkle with coriander leaves and peanuts.