Fried Glass Noodles
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lass noodles, thick
- 200 g pork (e.. schnitzel)
- 20 g straw mushrooms, dried
- 1 medium carrot (s)
- 1 small zucchini
- 1 red pepper (s)
- 4 spring onion (s)
- 100 g bamboo shoot (s), cut into strips
- 1 clove garlic
- 125 ml soy sauce
- 0.5 teaspoon ½ chili powder, Korean (Gotchugaru)
- 1 tablespoon sesame oil, dark
- some oil for frying
- water
Print Recipe
Pin Recipe Instructions
- Soak the mushrooms in water for about 30 minutes, squeeze out and cut into strips. Cut the meat and vegetables into sticks or strips. Pre-cook the glass noodles according to the instructions on the packet. Briefly blanch the carrot sticks.
- Heat the oil in a pan, squeeze the garlic and fry with the meat. Then add the pinched vegetables, the mushrooms and the glass noodles and sauté. Add the soy sauce and chili powder. Finally, season with sesame oil.
- For vegetarians, you can either leave out the meat entirely or replace it with tofu. The vegetables can also be varied both in terms of composition and quantity. And if you don`t like pork, you can replace it with chicken. This dish can be eaten both warm and cold.
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