Vegetable strips with rice noodles

Ingredients for 4 servings:

• 1 red chili pepper(s)
• 2 bell peppers, red and yellow
• 3 carrots
• 8 leaves of chard
• 1 bunch of spring onions
• 12 mushrooms, brown, small to medium sized
• 2 handfuls of rice noodles (rice ribbon noodles)
• 4 tbsp olive oil or peanut oil
• 100 ml vegetable stock
• 1 tsp sesame oil, roasted
• 2 tbsp soy sauce
• some lime juice
• some salt
• some pepper, mixed or black, from the mill
• e.g. basil or Thai basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Rinse and trim the chili pepper, and slice into thin rings. Halve, trim, and rinse the bell peppers. Trim, peel, and rinse the carrots. Rinse and trim the chard leaves. Trim and rinse the spring onions. Cut everything into strips. Trim and slice the mushrooms. Pour boiling water over the flat rice noodles and let them simmer for about 10 minutes. Heat a wok, then add the olive or peanut oil and sauté the chili rings. Add the prepared vegetables—except for the sliced ​​mushrooms—and stir-fry for about 3 to 5 minutes. Drain the flat rice noodles and add them to the wok along with the sliced ​​mushrooms, and fry briefly. Deglaze with the vegetable stock and simmer slightly. Season the vegetable strips with sesame oil, soy sauce, a little lime juice, and, if desired, a pinch of salt (note that the broth and soy sauce also contain salt), as well as a few grinds of mixed or black pepper. Garnish with basil or Thai basil, if desired.