A delicious mushroom dish for any occasion!
Pour boiling hot water over the glass noodles and let them swell for 10 min. Pour into a sieve, drain and cut with scissors about 7 cm long pieces. Clean shiitake mushrooms, perhaps cut large mushrooms in half. Clean Chinese cabbage and cut into strips.
Clean and rinse sprouts and sugar snap peas. Peel and chop ginger. Heat oil and sesame oil in a wok or possibly a large frying pan. Sauté ginger and cashew nuts in it. Add the prepared vegetables and stir-fry for 2-3 minutes over high heat. Add glass noodles and fish sauce, roast briefly and season everything together with fish sauce, salt and cayenne pepper.
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