Preparation

1. Boil plenty of unsalted water in a pot.
2. Sauté the poplar mushrooms in a pan with the scallion, two sage leaves and a tablespoon of oil. Set them aside.
3. Cut the zucchini and carrot into thin strips with the help of a peeler, then cook them lightly in the same pan for 3 minutes and set aside.
4. Boil the noodles according to the package directions.
5. Meanwhile, pour the maple syrup, soy sauce and the Bauer ginger stock cube into a cup, dissolving the stock cube very well with the help of a teaspoon. Pour the mixture into a wok and place it on the stove over medium heat. The syrup will begin to caramelize and soy sauce to reduce, while the ginger will release its scent and flavor.
6. Drain the noodles, transfer them to the wok and, after turning off the heat, sauté them with the ginger sauce. If necessary, add a few tablespoons of the noodles cooking water to deglaze the pan. Add the mushrooms and vegetables prepared previously.
7. Serve the noodles garnishing with the sesame seeds, a few fresh basil leaves and the red beet sprouts.