Mushroom noodlesoup

In a little vegetable oil stir fry mushrooms on high heat until they are brown.
Add onions and garlic, stir fry for another 5 minutes.
Take out of the pan en set aside.

Add a little vegetable oil to the pan again and stir fry any vegetables your like (cabbage, sweet peppers, sliced carrots, broccoli, celery etc. – ideal to use up leftover vegetables) stir fry for another 5 minutes.

Add boiling stock (or water with a stock cube) to the pan and when the soup boils add dry noodles. (make sure you stir to keep the noodles from sticking).

When the noodles are done add the onions, garlic etc. to the pan.
Season with salt and pepper.

You can serve the soup with fine sliced raw vegetables, chopped herbs and some roasted sesame seeds on top and some soy-sauce on the side.


  • Mix almond milk and apple cider vinegar. This will help to make the pancakes fluffier. Leave the mixture for 10 minutes.
  • Mix dry ingredients. Add cassava flour, baking powder, and salt to a medium-sized bowl.
  • Mix liquid ingredients. To a large mixing bowl, add the milk and apple cider vinegar mixture, almond butter, and maple syrup.
  • Pour liquid ingredients into the dry ingredients. Mix very well until no lumps remain.
  • Cook. Pour about ⅛ cup of batter on a preheated pancake pan. Use a spoon to form a round pancake, and cook on medium-low heat, until bubbles appear and the bottom of the pancake is brown. Flip and cook for another 1-2 minutes.
  • Serve your cassava flour pancakes while still warm and top with desired toppings.