Vegan Vietnamese Cross-over
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g lass noodles made from sweet potato starch
- 20 g iner, fresher
- 0.5 ½ small onion (s)
- 0.5 ½ small kohlrabi
- 1 green pepper (s)
- 1 small fennel
- 1 carrot (s)
- 2 tablespoon sesame oil
- 1 tablespoon, leveled sesame
- 2 tablespoon water
- 1 tablespoon soy sauce
Print Recipe
Pin Recipe Instructions
- In the Asian store (mainly Vietnamese) or in the Asia department in the supermarket you can buy glass noodles made from sweet potato starch and water. Halve 50 g of this sweet potato noodle and, as instructed, place in cold water for 5-10 minutes and then in hot water for 2 minutes, then drain - done.
- Cut / chop the ginger very finely. Also cut the vegetables finely (slices, strips, etc.). Let the sesame oil get hot in a wok or in a large saucepan. Then add the ginger and let it fry for a while (do not let it brown). Then add the sesame seeds and continue to fry for a short while. After all the vegetables have been added and briefly fried, deglaze the whole thing with water and soy sauce and simmer for about 3 minutes with the lid closed. Finally add the sweet potato noodles and mix everything together. Spices are unnecessary for this dish and would even spoil the special taste. If you like it stronger, you can add more soy sauce.
- Tip:
- Variations with celery (celery or celeriac), parsnips, zucchini or parsley root also taste delicious.
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