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1,5 l bulionu
1 ząbek czosnku
20g imbiru świeżego
Przyprawa 5 smaków- szczypta
Sos sojowy- 3 łyżki
Sezam 1 łyżka
300 g pak choi
250 g makaronu udon
100 g grzybów shiitake
1 papryczka chili
Czosnek i imbir kroimy na plasterki, gotujemy z wywarem warzywnym doprawiamy przyprawa 5 smaków i sosem sojowym.Sezam podprażamy na suchej patelni do złotego koloru. Makaron udon gotujemy wg wskazówek na opakowaniu., Na 2 minuty przed końcem gotowania dodajemy pokrojony na poł pak choi. Grzyby shitake smażymy 3 minuty na gorącym oleju. Z bulionu wyjmujemy czosnek i imbir dodajemy makaron i pak choi, dodajemy grzyby i świeże chili pokrojone w plasterki