Noodle meal soup with bok choy and soy beans

Slice the garlic and the stems of lemongrass into pieces.

Heat the oil in a soup pot and fry the garlic, spice melange and lemongrass for 1 min.

Add the water, put the lid on the pan and cook over low heat for 20 minutes.

Put the rice noodles in a large bowl and pour as much boiling water until they are underneath. Leave for 6 minutes. Stir frequently. Drain.

Meanwhile, press out the limes.

Cut the onion into wafer-thin half rings, mix with the lime juice.

Remove the stalk from the red peppers. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.

Beat the eggs with the red pepper and if necessary season with salt.

Heat 1 tbsp oil in each frying pan. Pour half of the egg mixture into 1 pan and the rest in the other frying pan.

Put a lid on each pan and bake for 5 minutes on low heat. Remove from the pan and cut into strips of ½ cm.

Add the rice noodles and soy sauce to the soup for the last 5 minutes of the cooking time.

Remove the lemongrass. Season with pepper and salt.

Meanwhile, divide the paksoi and soy beans over the soup bowls. Pour the hot soup over it. Garnish with the omelette strips and red onion. Serve immediately.