Glass Noodles with Wok Vegetables

Ingredients

• 200 g glass noodles
• 200 g canned bamboo shoots
• 200 g mung bean sprouts
• 200 g mushrooms
• 1 bunch scallions
• 2 cloves garlic
• 1 red bell pepper
• 1 green bell pepper
• 200 g leeks
• 1 tbsp peanut oil
• 2 tbsp rice wine
• 2 tbsp Soy sauce
• Salt
• pepper (ground)
• 1 tsp Cornstarch
• 1 tbsp Sesame oil

Instructions

1. 1.

   Soak glass noodles in hot water for 5 minutes, then drain. Drain bamboo shoots and mung bean sprouts. Wash mushrooms and quarter them. Clean scallions, wash, and slice the white and light green parts into thin rings. Peel garlic and finely chop. Wash bell peppers, halve, deseed, and dice. Slice leeks, separating white and light green parts into rings.

2. 2.

   Heat peanut oil in a wok or deep pan, sauté scallions and garlic until fragrant. Add remaining vegetables and sprouts, stir-frying for 2 minutes. Season with rice wine, soy sauce, salt, and pepper. Whisk cornstarch with a little water to make a smooth slurry, then pour into the wok. Stir in glass noodles, heat through, drizzle sesame oil, taste, and serve immediately.