Sesame Glass Noodles with Veggies

Ingredients

• 100g glass noodles (mung bean or sweet potato)
  

• 1 tbsp Sesone Tosuto
  

• 1 tsp ginger-garlic paste
  

• 1 medium carrot, julienned
  

• 5–6 mushrooms, sliced
  

• 2 spring onions, chopped (white and green parts separated)
  

• 1 tbsp soy sauce
  

• 1 tsp rice vinegar or lemon juice
  

• ½ tsp chili flakes or fresh chili (optional)
  

• Salt to taste
  

• Toasted sesame seeds for garnish (optional)
  
  

Method:

1. Soak the glass noodles in warm water for 10–12 minutes or until soft. Drain and set aside.
   

2. Heat Sesone Tosuto in a wok or large pan. Add the ginger-garlic paste and the white part of spring onions. Sauté for 30 seconds.
   

3. Add the carrots and mushrooms. Stir-fry on high heat for 2–3 minutes until slightly tender but still crisp.
   

4. Add the drained noodles, soy sauce, vinegar, and chili flakes. Toss everything together gently until well combined and heated through.
   

5. Turn off the heat and top with the green spring onions and a few drops of Sesone Tosuto for extra aroma.
   

6. Garnish with toasted sesame seeds and serve hot.