Carrot vegetables with glass noodles

Ingredients for 4 servings:

• 150 g mushrooms, shitake
• 1 kg carrot(s)
• 4 spring onions
• 2 garlic cloves
• 1 piece(s) ginger, walnut-sized
• 200 g glass noodles
• 2 tbsp oil (peanut oil)
• 1 bunch of coriander leaves (alternatively parsley)
• 250 ml vegetable stock
• Salt
• Soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel the carrots and slice into thin sticks. Cut the spring onions into 1cm pieces. Slice the mushrooms (I used jarred ones) into thin strips. Peel the garlic and ginger and cut into very small cubes. Heat the oil in a pan and fry the carrots over high heat for about 3 minutes. Then add the onions, mushrooms, garlic, and ginger and reduce the heat. Meanwhile, pour boiling water over the noodles. Deglaze the vegetables with the stock and bring to a boil briefly. Drain the glass noodles (cut them in half if necessary) and add them to the pan. Season with salt and soy sauce, and sprinkle with chopped cilantro.