Pasta dishes are always delicious!
If you use dried mushrooms, soak them in warm water for 1 hour, then squeeze well.
Clean fresh mushrooms, cut them into quarters. Cut off the dark green part of the leeks. Clean and rinse leeks, cut into 1 cm slices. Rinse and trim Chinese cabbage, zucchini, carrots, sugar snap pea pods. Cut carrots, Chinese cabbage and zucchini into strips.
Pour boiling hot water over glass noodles in a baking bowl and soak for 3 min. Then drain noodles through a sieve, cool and drain well.
Heat sesame oil in a wok. Stir-fry carrots, leeks, Chinese cabbage one by one.
Dice tofu, stir-fry with vegetables. Add sweet pea pods, bean sprouts and mushrooms to the wok and stir-fry. Repeatedly season with soy sauce and all spices. Add the glass noodles to the wok and stir-fry briefly. Repeatedly season everything.
Add a little chopped cilantro to taste. Arrange on plates and serve with steamed basmati rice. Possibly season with garlic or ginger and use various other Far East spices.
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