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🍽️ Quick Wok Pan with Glass Noodles and Colorful Vegetables

293 kcal · 30 min · 4 servings

Ingredients

• 200 g glass noodles
• 200 g bamboo shoots (can)
• 200 g mung bean sprouts
• 200 g mushrooms
• 1 bunch spring onions
• 2 garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 200 g leek
• 1 tbsp peanut oil
• 2 tbsp rice wine
• 2 tbsp soy sauce
• salt
• pepper (from the mill)
• 1 tsp cornstarch
• 1 tbsp sesame oil

Instructions

1. 1. Place the glass noodles in a bowl.
2. 2. Cover them with hot water.
3. 3. Let the noodles soak for five minutes.
4. 4. Drain the water.
5. 5. Let the noodles drip dry well.
6. 6. Take the bamboo shoots out of the can.
7. 7. Drain the shoots.
8. 8. Let the shoots drip dry.
9. 9. Wash the mung bean sprouts.
10. 10. Let the sprouts drip dry.
11. 11. Clean the mushrooms.
12. 12. Cut the mushrooms into quarters.
13. 13. Wash the spring onions.
14. 14. Clean the spring onions.
15. 15. Cut the white and light green parts of the spring onions into fine rings.
16. 16. Peel the garlic.
17. 17. Chop the garlic finely.
18. 18. Wash the peppers.
19. 19. Halve the peppers.
20. 20. Remove the core of the peppers.
21. 21. Cut the peppers into cubes.
22. 22. Clean the leek.
23. 23. Cut the white and light green parts of the leek into rings.
24. 24. Heat the peanut oil in a wok or a deep frying pan.
25. 25. Fry the spring onions and garlic in the oil.
26. 26. Add the remaining vegetables and sprouts.
27. 27. Fry everything for two minutes while stirring.
28. 28. Season with rice wine.
29. 29. Season with soy sauce.
30. 30. Season with salt.
31. 31. Season with pepper.
32. 32. Stir the cornstarch smooth with a little water.
33. 33. Add the starch mixture to the vegetables.
34. 34. Gently fold in the glass noodles.
35. 35. Let the noodles heat up briefly in the wok.
36. 36. Drizzle the dish with sesame oil.
37. 37. Taste the dish again.
38. 38. Serve the dish immediately.

Nutrition per serving

• kcal: 293
• Protein: 7 g · Fett/Fat: 6 g · Carbs: 52 g