Quick glass noodle stir-fry

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 1 stalk(s) leek
• 2 m.-large carrot(s)
• 1 handful of broccoli florets
• 50 g glass noodles
• 2 tbsp tamari sauce or simple dark soy sauce
• 2 tbsp kebab manis
• 1 tbsp coconut oil or regular oil
• 1 handful of cashew nuts, roasted, optional

Instructions

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

also very tasty as a salad or soup, vegan, alkaline, low-fat, filling

Finely chop the onion and sauté in oil until translucent. Meanwhile, julienne the carrots and thinly slice the leek. Soak the glass noodles in hot water. Add the carrots to the onions and sauté lightly. Then add the leek, tamari (or dark soy sauce), and ketjap manis. Now add the broccoli and let everything cook, covered, for a few minutes (depending on how firm you want the vegetables). Finely chop the glass noodles in the water, then drain and add to the vegetables. Stir well to ensure the sauces combine well with the glass noodles, and then serve. This recipe is designed for two filling servings. Tip: If you like and don’t need a base, roast some cashews in a separate pan (without fat) and add them to the plate with the glass noodles. The pan tastes best with virgin coconut oil. This also has the advantage that the stir-fry tastes even better the next day as a salad, and you don’t have that overpowering “cold, greasy taste.” I simply poured some boiling water over the (now) salad. This has the advantage of dissolving the coconut oil and sauces a little more, making the salad less dry. With a little more water, you can also make a “thick” glass noodle soup for lunch or as an appetizer (you might need to add more sauces if needed).