Put on 1 liter of water to boil for the vegetable stock.
In a stockpot over medium heat, fry the onion for 5 minutes. Add the mushrooms and fry again for 5 minutes.
Add the ginger, garlic and fry for another 5 minutes while stirring frequently. Add the hot vegetable stock, cover and bring to a boil and let it simmer for 5 minutes.
Prep the Chicken Style Pieces in a frying pan. Add the ‘spiralized’ carrots, sugar snaps and the rice noodles to the broth (look on the package for instructions time wise) and let it simmer for another 5 minutes.
Divide the cooked rice noodles between four bowls and portion the broth over the noodles.
Top with Chunky Pulled Peaz, coriander, peanuts, lime slices and put salt and black pepper on the table.