Directions

To Prep

1. Prepare chilli oil bamboo slices by mixing bamboo slices, chilli oil, sesame oil, and salt together in a container. Cover and refrigerate for at least 1 hr.
2. Soak noodles in boiling water for 3 mins and drain.
3. Chop tomato and spinach into big pieces.
4. Spiralize the zucchini using a vegetable spiralizer.

To Cook

1. Pour the water into a small to medium size saucepan. Add stock cube and ginger and set to simmer at a low heat.
2. Add the frozen lotus root slices.
3. Add the soya chunks, tomato and spinach to the simmering broth. Simmer for a further 3 mins, or until veggies slightly soften.
4. Place the zucchini into a large noodle bowl.
5. Add the remaining flavouring ingredients to the soup mix and stir gently.
6. Add the noodles, stir gently, and simmer for a further min or until soup slightly bubbles.
7. Turn off stove and pour the noodle soup mix over the zucchini in the bowl. Using a fork or chopsticks, gently combine the ingredients.
8. Serve with the chilli oil bamboo slices, coriander, chilli pickle, sesame oil, and vinegar to taste.