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8 shiitake mushrooms, 250g Japanese pasta (Lima Udon, Somen or Soba), 2 tbsp sunflower oil, 3 chopped garlic cloves, 1 grated piece ginger 4 cm, 100g diced tofu, 1 medium carrot, cut into julienne strips, 100g French beans or green beans, cut into chunks, 1/2 a julienne cut bell red pepper, 1 tbsp Genmai Su (brown rice vinegar), 1 tbsp Shoyu, 2 tsp Si'Doux rice syrup, 150g soybean sprouts, 75g Chinese cabbage cut into thin slices, 2 tbsp spicy sauce (Sweet Soy Sauce ...), 100ml soymilk.
Let the mushrooms soak for about 20 minutes in boiling water. Drain them, remove the stalks and cut them into thin slices. Cook the pasta 'al dente' and drain. Heat a heavy pan or wok and pour in the olive oil. Fry the garlic, ginger and tofu for about 1 minute in hot oil. Add the carrots, beans, pepper and mushrooms to it, and let bake 2 minutes. Add Genmai Su, Si'doux rice syrup, and the Shoyu, stir gently, cover and let simmer one minute. Add the pasta, 100g soy sprouts and cabbage. Stir, cover and let simmer 30 seconds. Drain the pasta on a platter, garnish with the remaining soy sprouts and serve immediately with hot spicey sauce that you mixed with soymilk.
