Wok vegetables with crispy glass noodles

Name: Wok vegetables with crispy glass noodles
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 1 Stalk leek (leek); 3-4 (approx. 300 g) Carrots; 2 Peppers (e.g. red); 400 g Paksoi or Chinese cabbage; 250 g Mushrooms; 1/4-1/2 l + 2 tablespoons oil; 40 g Glass noodles; 1 TABLESPOON Sesame; 1-2 TABLESPOONS Sesame Oil; 4-5 Tbsp Soy sauce; 1/4-1/2 Tsp Sambal Oelek; 7-10 Tbsp Salt

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

1 Stalk leek (leek)
3-4 (approx. 300 g) Carrots
2 Peppers (e.g. red)
400 g Paksoi or Chinese cabbage
250 g Mushrooms
1/4-1/2 l + 2 tablespoons oil
40 g Glass noodles
1 TABLESPOON Sesame
1-2 TABLESPOONS Sesame Oil
4-5 Tbsp Soy sauce
1/4-1/2 Tsp Sambal Oelek
7-10 Tbsp Salt

Directions

1
Clean and wash the leek and cut into thin rings. Peel and wash the carrots, cut them in half lengthwise and cut them into thin slices. Clean, wash and cut the peppers into pieces. Clean, wash and chop the paksoi. Clean, wash and slice the mushrooms
2
Heat 1/4-1/2 l oil in a high pot. Cut glass noodles a little smaller with scissors and deep-fry them in the hot oil in portions for 10-15 seconds. Remove and drain well on kitchen paper
3
Roast sesame seeds in a wok or large pan without fat until golden brown, remove. Heat 2 tablespoons of oil in a wok. Sauté the carrots in it over a high heat, stirring continuously, for about 1 minute. Add the leek, peppers and mushrooms and fry for a further 3 minutes while turning. Add the paksoi and fry for a further 2 minutes
4
If necessary, stir sesame oil, soy sauce and sesame into the vegetables. Season to taste with sambal and salt if necessary. Serve with noodles
5
FAST and GENTLE
6
Preparation in the wok ("stir-frying") is super-healthy: the finely chopped vegetables are only just cooked until firm to the bite