Soaking the noodles in hot water for ten minutes.
200 g flat rice noodles
In a wok, heat the oil and then add the garlic over a medium heat for 30 seconds – careful it doesn't burn.
3 cloves garlic, 1 teaspoon vegetable oil
Add in the mushrooms, carrots and broccoli, then stir fry for a few minutes more.
2 carrots, 500 g mushrooms, 150 g broccoli
Pour in the veggie stock and yellow bean paste (or white miso) once the mushrooms start to release liquid.
850 ml vegetable stock, 2 tablespoon yellow bean paste
Stir in the cornflour and water mixture, and watch as the sauce thickens.
4 tablespoon cornflour
Pop in the soy sauce and white pepper and stir well, cook for a maximum of 5 minutes.
1 ½ tablespoon light soy sauce, ¼ teaspoon white pepper
Stir through the pak choi and wilt for one minute.
150 g pak choi
Mix the noodles through the sauce and serve with chopped chilli (if using), or alternatively, chilli flakes work well too.
Chopped red chilli to garnish