Summary

Ingredients

• 15 g Mu-Err mushrooms, dried (or other dried mushrooms)
• 500 g carrot (s)
• 2 spring onion (s)
• 1 clove garlic
• 30 g iner
• 75 g lass noodles
• salt and pepper
• 2 tablespoon peanuts
• 4 tablespoon oil
• 25 g palm suar, alternatively honey
• 75 ml vegetable stock
• 1 teaspoon oil (sesame oil)
• 3 tablespoon soy sauce
• 0.5 teaspoon ½ sambal oelek
• Coriander green, fresh, for sprinkling

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Instructions

1. Pour half a liter of boiling water over the mushrooms, leave to swell for 20 minutes, then cut into pieces.
2. In the meantime, clean and wash the carrots and spring onions. Cut the carrots lengthways into thin slices, the spring onions diagonally into rings. Peel and finely chop the garlic. Peel the ginger and cut into small cubes.
3. Put the glass noodles in boiling salted water and let simmer for three minutes. Drain on a sieve, then use scissors to cut into pieces about 8 cm long.
4. Heat the wok without fat. Roast the peanuts in it, turning, until golden brown and remove.
5. Put the oil in the wok. Fry the carrots and spring onions in it, turning, for about three minutes over high heat. Dissolve palm sugar in the hot broth, add garlic and ginger, add to vegetables with glass noodles and drained mushrooms. Season to taste with salt, pepper, sesame oil, soy sauce and sambal oelek.
6. Sprinkle with coriander leaves and peanuts on top to serve.