Vegan Vietnamese Crossover

Ingredients for 2 servings:

• 50 g glass noodles made from sweet potato starch
• 20 g fresh ginger
• ½ small onion(s)
• ½ small kohlrabi
• 1 bell pepper(s), green
• 1 small fennel
• 1 carrot(s)
• 2 tbsp sesame oil
• 1 tbsp, sifted sesame seeds
• 2 tbsp water
• 1 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

European vegetables with Vietnamese glass noodles made from sweet potato starch

In Asian stores (mainly Vietnamese) or in the Asian section of supermarkets, you can buy glass noodles made from sweet potato starch and water. Halve 50g of these sweet potato noodles and soak them in cold water as per the instructions, usually for 5-10 minutes, then in hot water for 2 minutes, then drain – done. Finely chop/chop the ginger. Finely chop the vegetables as well (slices, strips, etc.). Heat the sesame oil in a wok or wide pot. Then add the ginger and fry for a while (do not let it brown). Then add the sesame seeds and fry for a short while longer. After all the vegetables have been added and briefly stir-fried, deglaze with water and soy sauce and simmer with the lid closed for about 3 minutes. Finally, add the sweet potato noodles and mix everything together. Spices are unnecessary for this dish; they would even spoil the special flavor. If you prefer a stronger dish, you can add more soy sauce. Tip: Variations with celery (celery sticks or celeriac), parsnips, zucchini or parsley root also taste delicious.