Glass noodle wok

Ingredients for 4 servings:

• 1 bell pepper
• 1 broccoli (mini broccoli)
• 100 g oyster mushrooms
• 2 spring onions
• ½ Chinese cabbage
• ⅛ white cabbage
• 100 g tofu (nigari tofu with seaweed), as desired
• 100 g glass noodles
• 2 tbsp oyster sauce, vegetable
• 1 tbsp soy sauce (tamari)
• 1 tsp miso (Mugi miso, barley miso)
• 1 tsp garlic paste
• 1 tsp chili sauce
• 4 cl water
• 4 tbsp vegetable oil, neutral

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan

Roughly chop the vegetables and thinly slice the cabbage. Dice the tofu and fry it in hot oil beforehand. Place the glass noodles in a bowl and pour boiling water over them. Add the vegetables and mushrooms to the tofu and fry for about five minutes. Stir in the garlic paste and miso. Add the oyster sauce, soy sauce, and chili sauce, along with two shot glasses of water. Drain the noodles and stir them into the vegetables. Fry for another 5 minutes.