Rice noodles with tofu and vegetables in oyster sauce
INGREDIENTS
rice noodles 60 g
carrot 20 g
dry mushrooms 10 g
onion 10 g
leek 10 g
zucchini 20 g
canned corn 15 g
cauliflower 20 g
garlic 1 cloves
ginger 10 g
chili pepper 5 g
sesame oil 1 tsp
olive oil 2 tsp
soy sauce 2 tbsp
vegetable broth 50 ml
sugar 1/4 tsp
salt 1/4 tsp
coriander 1/4 tsp
red pepper 1/4 tsp
tofu 20 g
oyster sauce 1 tsp
oyster mushrooms 30 g
edamame 4 pcs
soybean sprouts 20 g
DECORATION:
microgreens