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Spicy Pan-Asian Rice Noodle Soup

  • Serves: 2
  • Preparation: 10
  • Cooking: 15
  • Ready: 25

Why not introduce some more spice into your life with this colourful Pan-Asian Rice Noodle Soup from V-Land?


  • 1 tablespoon olive oil
  • 100 g shimeji mushrooms
  • 150 g king oyster mushrooms, finely sliced lengthways
  • 2 tablespoons sliced fresh chives
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 1 tablespoon red chilli, finely chopped
  • several turns of black pepper
  • several turns of salt
  • 1 litre vegetable stock
  • 1 red bell pepper, finely chopped
  • 1 head of pak choi, chopped
  • 2 spring onions, finely sliced
  • 150 g frozen peas
  • 1 nest of rice noodles (around 60 g)


Heat the olive oil and fresh chives in a large saucepan over medium heat. Add the king oyster mushrooms, cook for 3 minutes stirring frequently. Throw in the shimeji mushrooms and cook for 4 minutes – make sure the mushrooms are fully cooked then set aside and cover, to keep them warm.

Add 1 litre vegetable stock, the garlic, ginger, chilli, salt and black pepper into the saucepan and bring to a boil.

Add the red bell pepper, pak choi and frozen peas, and simmer for 2 minutes.

Add the rice noodles, simmer for 5 minutes stirring frequently – make sure the food is piping hot before serving.

Stir in the spring onions and top with the set aside mushrooms. Season to taste and enjoy!

Additonal notes

Recipe courtesy of V-Land

V-Land is an online magazine dedicated to providing up-to-date vegan content from around the UK.

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