Glass Noodles in Miso-Peanut Sauce

• 200 g glass noodles
• 50 g peanut butter
• 50 g white miso paste
• 1 garlic clove
• 1 spring onion
• 10 g sesame seeds
• 20 g peanuts
• 1 broccoli
• 1 red bell or spitz pepper
• 150 g champignons
• 2 g mild chili flakes
• 1 lime

Instructions

1. Peel and finely chop the garlic. Chop spring onion separately. Roughly chop the peanuts.
2. Slice the champignons, chop the pepper in ca. 1cm pieces. Cut the broccoli in small pieces.
3. Cook the glass noodles, rinse with cold water and set aside.
4. In a small pot mix peanut butter, miso, juice from half a lime, 100ml water, 1 tsp sugar, 1 tsp vinegar, some black pepper. Bring to boil and simmer for 2-3 minutes until the sauce thickens a bit.
5. In a big pan or pot heat 0.5 tbsp oil. Add sesame seeds, chopped peanuts, chilli flakes, and half of the chopped garlic. Add 0.5 tsp sugar, salt and pepper. Fry for 2-3 minutes while stirring constantly. Take off the pan and set aside.
6. In the same big pan or pot heat 1 tbsp oil. Add broccoli, rest of the garlic, white spring onion, some chilli flakes. Fry for 5-6 minutes. Add 100ml hot water and cook for 2-3 more minutes. Add red pepper and champignons and cook for 3-4 minutes more.
7. Take the pot off the heat. Stir the noodles and sauce into the vegetables.
8. Add the sesame topping and green spring onion when serving.