This is a very colorful dish with fresh flavors.
1 onion, chopped
5 cloves garlic, minced
1 inch fresh ginger, peeled and minced
2 carrots, sliced
2 celery stalks, chopped
1 bell pepper, seeded and cut in strips
1 eggplant, peeled and diced
1/2 cup cauliflower florets
1 small sweet potato, cooked and chopped
2 tomatoes, chopped
4 green cabbage leaves, cut in thin strips
5 ounces (1/3 package) firm tofu sliced in small cubes
1 teaspoon turmeric
Optional: two dried chili peppers
1 serving mung bean glass noodles, soaked in warm water to soften
2 teaspoons sesame oil or sesame seeds (optional)
In a large frying pan, dry sauté the onions, garlic and ginger, stirring occasionally for about 5 minutes. If they start to stick, add in 1/4 cup water.
Add carrots and celery and cook over medium heat until vegetables are soft. If they start to stick, add more water.
Stir in remaining vegetables, tofu, turmeric and chili peppers. Stir occasionally and cook until all vegetables are soft. Remove from heat.
Divide mung bean glass noodles among four bowls. Discard the chili peppers. Spoon the vegetables over the noodles and drizzle with sesame oil or sprinkle with sesame seeds, if using. Serve immediately.