Ingredients
- 200 g Asian rice noodles
- 15 g dried shiitake mushrooms
- 250 g white cabbage
- 250 g carrots
- 2 spring onion
- 3 garlic clove
- 3 tbs oil
- 400 ml vegetable broth
- 1 tbs soy sauce
- salt, pepper
Preparation
1. Soak rice noodles and mushrooms in water.
2. Clean the white cabbage, peel the carrots, and finely grate both. Clean the spring onions and cut into 1 cm long pieces. Finely cut the previously soaked mushrooms.
3. Peel and finely cut the garlic and add to the wok with oil.
4. Heat the pot on highest level up to the roasting window, switch to low level and roast the garlic.
5. Drain the previously soaked noodles. Add the mushrooms, rice noodles, and finally the vegetables to the wok. Add the broth and soy sauce too.
6. Heat the pot on highest level up to the vegetable window, switch to a low level and cook the rice noodles for approx. 1 minutes in the vegetable area.
7. At the end of cooking time, mix everything thoroughly and season to taste with salt and pepper.
This recipe has been tested and approved by AMC.
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