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Mung bean noodles with mushrooms and shrimps
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Mung bean noodles with mushrooms and shrimps

200 gr soun / glass noodles
5 straw mushrooms
12 shrimps
4 cm jahe
3 cloves of garlic
1 spring onion
1 tsp salt
1 tbsp light soy sauce
1 tbsp rice wine
250 ml water / chicken broth
1 tsp peppercorns
1 red lombok
1 tbsp oil

Soak the soun in water for 15 minutes until it has become soft. Then drain. Clean the shrimps and cut the the champignons in. Chop the garlic finely and slice the green of the spring onion into thin rings. Cut the lombok into thin rings.
Heat in a pan the oil and fry the garlic and the jahe for 2 minutes. Add the shrimps and fry for 1 minute.
Heat a clay pot and put the soun in it. Add the shrimps and then the salt, the soy sauce, the rice wine, the pepper and the broth. Cook it covered for 5 minutes. Sprinkle the spring onion and the lombok on top and serve.
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