Wok-fried vegetables with fried glass noodles

Ingredients for 3 servings:

• 50 g glass noodles
• ¼ liter of oil
• 1 stalk(s) leek
• 4 carrots
• 2 bell peppers, red
• 400 g Chinese cabbage
• 250 g mushrooms
• 2 tbsp oil
• 1 tbsp sesame seeds
• 1 tbsp sesame oil
• 5 tbsp soy sauce
• ½ tsp sambal oelek
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Heat the oil in a pan, cut the glass noodles into smaller pieces with scissors, and fry for about 15-30 seconds. Remove and drain on kitchen paper. Toast the sesame seeds in a large, dry frying pan until golden brown. Remove from the pan. Clean and chop the vegetables and slice the mushrooms. Heat 2 tablespoons of oil in a wok and fry the carrots vigorously for 1 minute. Add the leek, bell pepper, and mushrooms and fry for another 3 minutes, stirring occasionally. Add the Chinese cabbage and fry for another 2 minutes. Stir the sesame oil, soy sauce, and sesame seeds into the vegetables, season with sambal oelek and salt. Serve with the noodles. The vegetables should definitely still have a bite; that’s how I like them best.