Glass Noodles with Tofu

Ingredients

• 250 g glass noodles
• 30 g dried Mu‑Err mushrooms
• 3 bell peppers (green, yellow, red)
• 4 Spring Onions
• 150 g tofu
• 2 cloves garlic
• 2 tbsp peanut oil
• 2 tbsp sesame seeds
• 80 ml Vegetable broth
• 2 tbsp Soy sauce
• chili powder

Instructions

1. 1.

   Pour the glass noodles into a bowl with boiling water and let them soak for about 10 minutes until tender. Drain, rinse under cold water, and set aside. Soak the mushrooms according to package instructions, drain, rinse, pat dry, and slice into strips.

2. 2.

   Wash, halve, trim, and slice the bell peppers into strips. Trim and cut the spring onions into 4–5 cm pieces. Dice the tofu. Peel and finely chop the garlic. In a hot wok, sauté the sesame seeds in oil for a moment, then add the garlic and stir briefly. Add the pepper strips and cook for 1–2 minutes.

3. 3.

   Add the spring onions and tofu, cooking for another 1–2 minutes while stirring constantly. Then add the mushrooms and noodles to the wok, stir-fry briefly, deglaze with a splash of broth, and season with soy sauce and chili powder. Keep stirring until everything is heated through. Serve the glass noodles with tofu in bowls.