Wok Carrot Vegetable with Glass Noodles

Ingredients

• 400 g Carrots
• Salt
• 1.5 cm fresh ginger
• 300 g Chinese cabbage
• 0.5 bunch coriander
• 250 g glass noodles
• 2 tbsp soy oil
• dark soy sauce (to taste)
• black pepper (ground)

Instructions

1. 1.

   Peel the carrots, cut into 4‑cm sticks, blanch in boiling salted water for 2 minutes, remove, shock with cold water and drain well.

2. 2.

   Peel and finely grate the ginger. Trim and leaf‑cut the cabbage. Wash the coriander, shake dry and finely chop the leaves. Place the glass noodles in a bowl, pour boiling water over them and let soak for 10–15 minutes.

3. 3.

   Heat oil in a wok and stir‑fry carrots with cabbage and ginger, turning occasionally. Season with soy sauce and pepper, taste, then fold in the coriander. Drain the noodles and either mix them into the wok or serve separately.