Summary

Ingredients

• 200 g rice noodles, wide
• ml 1,200 vegetable stock
• 2 baby pak choi
• 1 red pepper (s)
• 1 bunch spring onion (s)
• 4 garlic clove (s)
• 2 teaspoons five-spice powder
• 1 teaspoon coriander powder
• 1 teaspoon ginger powder
• 0.5 teaspoon ½ cayenne pepper

For the mushrooms:

• 300 g mushrooms, brown
• 4 tablespoon soy sauce
• 2 tablespoon white wine vinegar
• 1 tablespoon maple syrup
• 1 teaspoon paprika powder, smoked

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Instructions

1. Slice the mushrooms and place in a bowl. Mix the ingredients for the marinade. Mix with the mushrooms and marinate for at least 30 minutes.
2. Cut the pak choi into strips and set aside the green part. Also cut the spring onions into slices. Add the white part to the white part of the pak choi, also set aside the green part. Finely dice the garlic and add to the white part of the pak chois and the spring onions. Cut the peppers into strips and add them as well.
3. Heat some oil in a large saucepan and let the mushrooms and marinade cook until the mushrooms have absorbed all of the liquid.
4. Put the white part of the pak choi, the white part of the spring onions, the bell pepper and the garlic in the saucepan and sauté briefly. Stir in the spices and sauté for 1 minute. Deglaze with the vegetable stock and cook for 10 minutes.
5. Add the noodles and cook for 10 minutes, after 5 minutes add the green part of the pak choi.
6. Finally, divide the pasta and soup into 2 bowls and pour the green part of the spring onions over them. If you want, you can garnish the shells with chopped coriander and chopped peanuts.