1) Place your vegetable stock in a saucepan and heat gently on the stove.
2) Add your chopped mushrooms & allow them to soften a little.
3) Add your gluten free ribbon rice noodles and beansprouts and allow to briefly cook a little more.
4) Remove from the heat and pour into your serving bowl.
5) Add to top of your noodles any additional flavours that you like whilst your noodles are still steaming - for me that was fresh coriander, red chilli and a few pieces of green spring onion.
6) Perfect on a chilly evening, enjoy!