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Ingredients (2 servings)
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250 g Reisnudeln
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290 g Pilztopf
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180 g Bambussprossen
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1 Packung Salatherzen
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Öl, Salz, Pfeffer, Sojasauce
Preparation
- Cook the rice noodles in hot water according to the package instructions, then drain well.
- Drain the mushrooms and bamboo shoots in a sieve. Wash the romaine lettuce hearts, shake dry, and cut into fine strips.
- Heat some oil in a large pan or wok and sear the mushrooms and bamboo shoots for about 5 minutes.
- Add the drained rice noodles and lettuce strips to the pan, mix everything well, fry briefly, and season to taste with salt, pepper, and a little soy sauce.
