Glass noodle soup with vegetables

Ingredients for 4 servings:

• 80 g glass noodles
• 20 g mushrooms (tongu mushrooms), dried
• 100 g sugar snap peas
• 1 spring onion(s)
• 2 bell peppers, red
• 2 chili peppers, red
• 200 g carrot(s)
• 1 liter vegetable broth
• 1 tbsp ginger (root), finely chopped
• 4 tbsp oyster sauce, vegetarian
• 2 tbsp soy sauce
• 4 tbsp vinegar (rice vinegar)
• a little pepper (Szetchuan pepper)
• 2 tbsp chives in rolls

Instructions

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

Soak the glass noodles and tongu mushrooms separately in warm water for 20 minutes, then drain. Wash and trim the snow peas, then halve them diagonally. Trim and wash the spring onions and slice into rings. Wash, deseed, and finely chop the chilies. If you are not wearing gloves, wash your hands immediately afterward. Trim, peel, wash, and thinly slice the carrots. Wash the bell peppers and cut them into thin strips. Bring the broth to a boil in a wok and season with the chilies, ginger, oyster sauce, soy sauce, rice vinegar, and Szetchuan peppercorns. Drain the mushrooms, remove the stems, finely slice the mushroom caps, and add them to the broth with the vegetables. Simmer the soup gently for about 5 minutes. Cut the soaked (now soft) glass noodles into small pieces with scissors, add them to the soup, and bring everything back to a boil. Garnish with chives and serve.