Rice noodles with seafood and vegetables

Ingredients for 6 servings:

• 200 g rice noodles
• 100 g prawn(s), cleaned
• 100 g scallop(s)
• 100 g mushrooms, fresh
• 4 mushrooms, Chinese, dried
• 40 g leek
• 3 spring onions
• 150 ml meat broth
• some ginger, fresh
• some cornstarch
• some sugar
• some soy sauce
• some sake
• some soybean oil
• some pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Soak the mushrooms in lukewarm water for about 10 minutes. Toss the shrimp and mussels in a little sake, soy sauce, and cornstarch. Slice the mushrooms and leek. Set the green parts of the leek aside. Chop the Chinese mushrooms. Chop the spring onions. Cut the ginger into 3 mm thick slices and roast in an oiled wok for about 2 minutes. Gradually add the mushrooms and Chinese mushrooms and simmer for 3-4 minutes. Pour in the meat broth with a little cornstarch, cover everything with a lid, and simmer for another 3-4 minutes. Meanwhile, cook the rice noodles according to the package instructions. Drain the noodles and add them to the wok. Mix everything well, season with the spices, serve immediately.