Servings: 4


1 liter of vegetable stock
2 tablespoons of soy sauce
1 teaspoon of fish sauce
2 cm sliced ​​ginger
2 cloves of garlic
1/4 red pepper (seeded, thinly sliced)


60 gr Sweet pointed pepper, (seeded, thinly sliced)
120 gr Haricots verts
30 gr spring onion, cut into thin rings
60 gr Pak choi (half leaf, half stem)
80 gr Taugeh
120 gr (smoked) Tofu, slice, cut into a triangle
2 eggs
Sesame seeds for topping
Fresh Coriander for topping

  • Heat the stock with ginger, garlic and red pepper
  • Cut tofu in triangles and heat in hot grill pan for few minutes, until the pan’s ridges turn visible on the tofu.
  • Blanch haricots verts briefly until al dente, rinse immediately with (ice) cold water
  • Cook noodles according to the instructions on the packaging
  • Boil eggs
  • Divide noodles and veggies over the bowls
  • Pour the stock over it
  • Sesame seeds and coriander as an extra topping