Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 80 g lass noodles
- 30 g mushrooms (tonu-), dried
- 300 g suar snap peas
- 4 small bell peppers, red
- 2 liters vegetable stock
- 4 small chilli pepper (s)
- 4 teaspoon ginger root, finely chopped
- 8 tablespoon oyster sauce
- 8 tablespoon rice vinegar
- Pepper
Print Recipe
Pin Recipe Instructions
- Soak the glass noodles and the clay mushrooms separately in warm water for about 20 minutes.
- Halve or third the snow peas diagonally. Cut (slice) the peppers into thin slices. Bring the vegetable stock to the boil in the wok, season with chilli, ginger, oyster sauce, rice vinegar and the scechuan pepper.
- Cut the clay mushrooms into strips (if you like, cut away the stems), put them in the wok with the vegetables, let the soup boil gently for about 10 minutes.
- Put the drained glass noodles (possibly cut into small pieces with scissors) in the wok and bring to the boil again.
- If you don`t like it that spicy, you should be careful with the scechuan pepper, the same applies to the chili peppers.
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