Spicy coconut noodle soup

Bring water to a boil, pour it over the vermicelli and soak about five minutes, stirring gently so the noodles do not stick.

Heat a saucepan or saute pan over medium heat. Melt a couple of tablespoons of the thick coconut cream from the top of a can of coconut milk and cook it a couple of minutes, in place of oil.

Add the broccolini and mushrooms and saute four to five minutes.

Add the water chestnuts and baby corn and saute another couple of minutes.

Stir in the doubanjiang, then half a cup of coconut cream, half a tablespoon of soy sauce, a tablespoon of maple syrup and two cups of veggie stock.

Turn up the heat and bring to a boil.

Strain the noodles and put them in the serving bowl; pour the soup over.

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