Glass noodle pan with mushrooms

Ingredients for 4 servings:

• 300 g glass noodles
• 300 g mushrooms, white or brown
• 300 g smoked pork, cooked
• 1 bunch of spring onions
• 1 tbsp, sautéed ginger root
• 150 g kohlrabi
• 100 g bean sprouts
• 100 ml vegetable broth or vegetable stock, without salt
• 100 ml soy sauce, dark, naturally brewed
• 2 tbsp, heaped parsley, freshly chopped
• n. B. Salt and pepper, white, finely ground
• Fat for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Clean and slice the mushrooms and spring onions. Peel the kohlrabi and cut into thin sticks. Cut the smoked pork into bite-sized pieces. Clean the ginger root and cut into small cubes. Cut the bean sprouts from the peeling bowl when needed. Soak the glass noodles in hot water for about 5 minutes. Sauté the mushrooms, kohlrabi sticks, and ginger cubes in a greased wok. Then add the vegetable stock, soy sauce, and meat cubes and simmer gently for about 5 minutes. Stir in the noodles, leek, bean sprouts, and parsley and simmer for another 5 minutes. Before serving, season again with salt and pepper if desired and scatter a few more bean sprouts over the noodles as a topping.