Coconut doubanjiang noodle soup with vermicelli

Break the oyster mushrooms down into fairly large pieces and chop the green onion for garnish.

Bring water to a boil, pour it over the vermicelli noodles and soak about five minutes, stirring gently to keep them from sticking.

Open the can of coconut milk and take the thick coconut cream from the top.

Melt a couple of tablespoons of coconut cream in the pan over medium heat and let it cook a couple of minutes.

Add the broccolini and mushrooms and saute four to five minutes, then the water chestnuts and baby corn for another couple of minutes.

Add one generous tablespoon of doubanjiang and stir.

Add half a cup of coconut cream, the soy sauce and the maple syrup, stirring between each.

Add two cups of veggie stock, turn the heat up and bring to a boil.

Strain the noodles, plate them and pour the soup over.

Finish with freshly chopped green onions, white sesame seeds and chili threads.

Add two tablespoons of chili oil.