From the Wok: Vegetables and Glass Noodles

A delicious mushroom dish for any occasion!

75 cc vegetable soup

Pour half a liter of boiling water over the mushrooms, let them swell for 20 minutes and cut them into pieces.

In the meantime, clean and rinse carrots and spring onions. Cut carrots lengthwise into thin slices, leek onions diagonally into rings.

Peel garlic and chop finely. Remove peel from ginger and chop into small cubes.

Glass noodles in boiling salted water form and cook for three minutes. Drain in a sieve. Cut into pieces about 8 cm long with scissors.

Heat wok or possibly a large coated frying pan without fat.

Roast peanut kernels in it while turning until golden brown and remove.

Add oil to the wok form. Roast prepared vegetables in it for about three minutes at high temperature, turning.

Melt palm sugar in the hot clear soup, add garlic and ginger, together with glass noodles and drained mushrooms to the vegetables form. Season with pepper, sesame oil, salt, soy sauce and sambal oelek. Sprinkle with coriander leaves and peanut seeds.

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