Summary

Ingredients

• 80 g lass noodles
• 20 g mushrooms (clay mushrooms), dried
• 100 g suar snap peas
• 1 spring onion (s)
• 2 red pepper (s)
• 2 chilli pepper (s), red
• 200 g carrot (s)
• 1 liter vegetable stock
• 1 tablespoon ginger (root), finely chopped
• 4 tablespoon oyster sauce, vegetarian
• 2 tablespoon soy sauce
• 4 tablespoon vinegar (rice vinegar)
• a little pepper (szetchuan pepper)
• 2 tablespoon chives in rolls

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Instructions

1. Soak glass noodles and clay mushrooms separately in warm water for 20 minutes, then drain.
2. Wash and clean the sugar snap peas and cut in half at an angle. Clean, wash and cut the spring onions into rings. Wash, core and finely chop the chilli peppers. If you do not work with household gloves, wash your hands immediately afterwards. Clean, peel, wash and thinly slice the carrots. Wash the peppers and cut into narrow strips.
3. Bring the broth to the boil in the wok and season with chili peppers, ginger, oyster and soy sauce, rice vinegar and szetchuan pepper. Drain the mushrooms, remove the stems, cut the mushroom heads into fine strips and add to the broth with the vegetables. Let the soup simmer gently for about 5 minutes. Cut the soaked (they are now soft) glass noodles with scissors, add to the soup and bring to the boil again. Garnish with chives and serve.