Ingredients:

• Sweet Potato Noodles / Glass Noodles 
• 2 small thai bird-eye chillies 
• 1 inch ginger
• 1-2 garlic cloves
• Sesame Oil
• Rice Vinegar
• 2 tbsp Spicy Guizhou Chilli Paste
• 1 tbsp Traditional Miso Blend Tamari
• 1/2 tbsp Sweet Shiitake Essence
• 180-200ml Vegetable Stock 
• Tofu 
• Rice Cakes 
• Spring Onion 

Directions: 

1. Add oil to a pan on med heat with some chopped chillies, garlic and ginger. Once fragrant and slightly cooked, season it with some salt and a splash of Rice Vinegar. Add in the Spicy Guizhou + Miso Blend Tamari + Sweet Shiitake Essence and cook on med heat. Add in vegetable stock along with the rice cakes and tofu. Cover with a lid and let it simmer for 4-5 mins. 
2. Remove lid and reduce broth till desired consistency. Add in the cooked noodle. 
3. Garnish with Spring Onions and a good douse of Shiitake Chilli Crisp 
4. Serve with a side of Cucumber Kimchi.