Fiery Wok Vegetables with Glass Noodles’

Pasta dishes are just always delicious!

Clean and rinse the vegetables.

Cut broccoli into small roses, other vegetables into coarse strips.

Soak glass noodles in cold water, then make al dente.

Chop chili pepper and garlic.

Soak Mu-Err mushrooms in cold water for about 2 hours, drain and make al dente.

Heat the wok, add oil and brown the fennel, peppers and carrots.

Add the rest of the vegetables, chili, garlic, ginger, lemongrass and Mu-Err mushrooms.

Cook until al dente, stirring throughout.

Add the glass noodles and cashews and toss with the white wine, oyster sauce, honey and the coconuts.

Season to taste with coriander, sesame seeds, star anise, iodized salt and freshly ground pepper. Remove lemongrass stalks and arrange on plates.

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