Spring Composition

Ingredients for 2 servings:

• 50 g glass noodles
• 200 g soy sprouts
• 100 g spinach
• 5 stalks of chives, Chinese
• 3 eggs
• 5 tbsp vegetable oil
• 6 peppercorns (Szechuan pepper)
• 1 tbsp oil (sesame oil)
• Salt

Instructions

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

Thun Rhe Cai

Soak the glass noodles in lukewarm water for about 10 minutes. Meanwhile, wash the bean sprouts. Sort the spinach, wash it, and cut it into 4-5 cm pieces. Blanch it for about 1 minute, then drain. Wash and finely chop the chives. Drain the glass noodles and chop them into smaller pieces. Whisk the eggs and season with salt. Heat about 3 tablespoons of vegetable oil in a wok and cook the egg mixture over high heat, stirring constantly, for about 1 minute until the mixture is crumbly. Remove the eggs and set aside. Heat the remaining vegetable oil. Add the Szechuan peppercorns and fry until they smell spicy. Then set aside. Sauté the chives, add the bean sprouts and glass noodles, and cook over high heat for 2-3 minutes, stirring constantly, until the glass noodles are tender. Mix in the spinach and egg mixture and heat everything for another half a minute, stirring constantly. Season the dish with salt and serve drizzled with sesame oil. Tip: If you can’t find Chinese chives, you can substitute two spring onions.