Bami Goreng with glass noodles

Ingredients for 4 servings:

• 10 g mushrooms, Chinese, dried
• 400 g pork fillet(s)
• 1 stalk(s) leek
• 4 spring onions
• 3 carrots
• 200 g bamboo shoots
• 4 tbsp oil
• ¼ liter vegetable broth
• 5 tbsp soy sauce
• ½ tsp sambal oelek
• Salt
• pepper
• 100 g glass noodles

Instructions

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

Soak the Chinese mushrooms and glass noodles according to the package instructions. Drain the mushrooms and roughly chop them. Wash the pork fillet, pat dry, and cut into thin slices. Trim the leeks, spring onions, and carrots. Cut the leeks and spring onions into fine rings, the carrots into thin sticks, and the bamboo shoots into narrow strips. Heat the oil in a wok or pan and sear the meat on all sides. Mix in the remaining ingredients. Simmer for about 10 minutes, stirring continuously. Pour in the vegetable stock and soy sauce. Season with sambal oelek, salt, and pepper. Cut the glass noodles into bite-sized pieces and add them.