Vegetarian Asian pan à la Vero

Ingredients for 2 servings:

• 1 large red bell pepper(s)
• 2 carrots
• 2 m.-sized onion(s)
• 100 g glass noodles
• 1 large chili pepper(s)
• 2 garlic cloves
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• salt and pepper
• Oil (soybean oil)

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Glass noodle and vegetable stir-fry

Soak the glass noodles in hot, almost boiling water for half an hour. Wash the bell peppers and cut them into thin strips. Peel the carrots and onions, then halve the carrots and cut each one lengthwise into thin sticks (for a quicker alternative, use a kitchen slicer). Finely slice the onions and the washed chili pepper. Heat a little oil in a wok, fry the chilies for 2 minutes, and add the chopped garlic. Sauté the carrots over low to medium heat for about 5-10 minutes (depending on the thickness of the sticks), then add the onion rings and bell pepper strips and fry until they are not cooked through but also no longer completely firm to the bite. Add a little more salt, pepper, and more oil if desired. Cover the wok. While the vegetables simmer over low heat for a few more minutes (stirring occasionally), mix the sugar, rice vinegar, and soy sauce, then remove the vegetables from the pan and add them to the sauce. Meanwhile, fry the noodles in the pan. After about three minutes, mix the vegetables with the sauce, fry together for about another 5 minutes and serve.