This is a regular go to for a home lunch. How to - 6 easy steps. 1. Boil sweet potato noodles for 10-15 mins until supple. while boiling create a the soup, in a wok. 2. Start with a dash or rice bran oil, chopped onions, dash of fresh garlic. as it rises to the heat boil some water, add some vege stock to the water, with spinach stems (not the leaf yet), add some soy dark or light depending your flavour palette both work. 3. Once the stems have softened we are going to blend the noodles with the soup. the key is the balance the cooking time so the noodles anf the stems are perfect at the same time. 4. When both perfect, drain the noodles. Grab your serving bowl, in the bottom of the serving bowl add a dash of sesame oil and some fresh chilli, add the noodles and let rest.
5. Turn up the heat in the soup and add the spinach or green leaves (what you choose). Once the leaves reduce pour/add the soup over the top of the noodles to about 75%. 6. Garnish the top with fresh pan fried garlic, shallots and as much chilli as you can handle. then dig in.