Summary

Ingredients

• 150 g mushrooms, shitake
• 1 kg carrot (s)
• 4 spring onion (s)
• 2 cloves garlic)
• 1 piece (s) ginger, the size a walnut
• 200 g lass noodles
• 2 tablespoon oil, (peanut oil)
• 1 bunch coriander greens, (alternatively parsley)
• 250 ml vegetable stock
• salt
• soy sauce

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Instructions

1. Peel the carrots and cut into thin sticks. Cut the spring onions into 1cm pieces. Cut the mushrooms (I used some from the jar) into thin strips. Peel the garlic and ginger, cut into very small cubes.
2. Heat the oil in a pan and fry the carrots over high heat for about 3 minutes. Then add onions, mushrooms, garlic and ginger, reduce the heat.
3. In the meantime, scald the pasta with boiling water.
4. Deglaze the vegetables with the stock and bring to the boil briefly.
5. Drain the glass noodles (cut through if necessary) and place in the pan. Season with salt and soy sauce, sprinkle with chopped coriander.