Summary

Ingredients

• 2 large carrot (s)
• 170 g mushrooms, small canned
• 225 g bamboo shoot (s)
• 1 onion (s)
• 1 bunch spring onion (s)
• 250 g ribbon noodles, thin
• 2 tablespoon sesame oil
• 6 tablespoon vegetable broth
• 3 tablespoon soy sauce
• 2 tablespoon sherry
• 1 tablespoon vinegar, (white wine vinegar)

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Instructions

1. Cut the peeled carrots and bamboo shoots into fine sticks, cut the mushrooms into slices, dice the onions and cut the spring onions into rings.
2. Cook the noodles al dente.
3. In the meantime, heat the sesame oil in a wok and fry the vegetables for about 5 minutes. Add the stock, sherry, soy sauce and white wine vinegar and simmer for a minute. Finally add the pasta and mix everything together.