Asian rice noodle salad

Ingredients for 4 servings:

• 200 g rice noodles, fine
• 1 bowl of mixed mushrooms (shiitake, oyster mushrooms, king oyster mushrooms, etc.)
• 1 Pepper
• 2 garlic cloves
• 2 cm ginger
• 1 zucchini
• 6 spring onions
• 1 tsp, heaped cornstarch
• 3 tbsp soy sauce, wheat-free
• 2 tsp sesame oil
• 1 tsp agave syrup
• 2 tbsp water
• 1 tbsp rice wine
• 150 g baby spinach
• 1 bunch of coriander or parsley

Instructions

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

vegan, vegetarian, gluten-free

I measured the amount of mushrooms using a large cereal bowl; you can adjust the amount to your taste. Pour boiling water over the rice noodles and set aside. Cut the mushrooms into strips or slices, the leek into rings, the ginger into matchstick-thick sticks, the zucchini into sticks, the parsley or coriander stalks and some of the leaves into pieces. Deseed and slice the peppers. Heat a little sesame oil in the wok. Add the mushrooms and fry until slightly soft. Then add the remaining vegetables and simmer for 3 minutes, stirring frequently. In the meantime, make the sauce by mixing the ingredients, for example by shaking. Pour the sauce into the wok, reduce the heat, stir everything, bring to a boil, and then turn off the heat. Add the strained, briefly refreshed rice noodles. I chop them up a bit with scissors. Add the slightly chopped spinach. Place the salad on a plate and garnish with coriander or parsley if desired.