Serves 4

Ingredients

3 oz Thin Rice Noodles
1 Tbsp Olive Oil
8 oz Shiitake Mushrooms
6 Cups Vegetable Stock
2/3 Cup Soy Sauce
2 Tbsp Fresh Ginger – Grated
1 Tsp Chilli Sauce
4 Scallions – Thinly Sliced
4 Carrots – Thinly Sliced
8 oz Green beans – Trimmed and Cut into 2-inch pieces

Method

Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes.
Add the broth, soy sauce, ginger, and chili sauce (if desired) and combine. Bring to a boil.
Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.
Divide the noodles among individual bowls and ladle the soup over the top.