2 l vegetable stock
1 slice of ginger
1 star anise
2 tbsp fish sauce
3 spring onions
750 g Emborg Malaysian Wokmix
250 g rice noodles
1 handful of coriander
Bring the stock to the boil together with the ginger, star anise and fish sauce.
Finely chop the spring onions.
Cook the rice noodles, following the instructions on the packet.
Remove the ginger and star anise from the soup and add the vegetable wokmix.
Serve the rice noodles and the soup in heated bowls, garnishing the soup with spring onions and coriander.
Eat the solid ingredients with chopsticks and drink the soup from the bowl.