Spring onion1 small bunch of fresh, sliced 1 cm on the angle
Dried mung bean noodles100g, pre-soaked in warm water for 10 minutes
Tsingtao beer1 X 350ml
Vegetable bouillon stock powder1 teaspoon
Low sodium light soy sauce2 tablespoons
Dark soy sauce1 teaspoon
Rice vinegar1 tablespoon
Sprigs corianderFor garnish
Chinese leaf1/2 shredded 1 inch thick
Peanut oil2 tbsp
Heat the wok over high heat and add the peanut oil. Add the ginger, chilli for a few seconds and then add the spring onions and stir-fry together for less than a minute. Add the Chinese leaf and cook stirring for 1 minute.
Tip in the cleaned mussels and cook for less than 1 minute and stir well. Add the mung bean noodles. The mussels will start to open and at this point add the Chinese beer and bring to a boil. Stir in the organic vegetable bouillon mixing it in well.
Add 2 tablespoons of low sodium light soy and 1 teaspoon dark soy sauce. To balance out all the flavours of the wok add 1 tablespoon of clear rice vinegar. Stir to combine and cook for less than 1 minute, garnish with fresh coriander leaves. Divide into serving bowls and serve immediately. Make sure all the shells are open and discard any closed ones.