Spicy and sour glass noodle soup

Ingredients for 4 servings:

• 80 g glass noodles
• 30 g mushrooms (tongu), dried
• 300 g sugar snap peas
• 4 small red bell peppers
• 2 liters of vegetable broth
• 4 small chili peppers
• 4 tsp ginger root, finely chopped
• 8 tbsp oyster sauce
• 8 tbsp rice vinegar
• Pepper (Szechuan)

Instructions

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

Soak the glass noodles and tongu mushrooms separately in warm water for about 20 minutes. Cut the snow peas diagonally into halves or thirds. Thinly slice (or slice) the bell peppers. Bring the vegetable broth to a boil in a wok, season with chili, ginger, oyster sauce, rice vinegar, and Sichuan peppercorns. Cut the tongu mushrooms into strips (remove the stems if desired), add them to the wok along with the vegetables, and simmer gently for about 10 minutes. Add the drained glass noodles (chop them up with scissors if desired) to the wok and bring back to a boil. If you don’t like it too spicy, be careful with the Sichuan peppercorns, and the same applies to the chili peppers.