• 250 GRAM PUFF PASTRY
• 250 GRAM MUSHROOMS
• 1 CUP CREAM
• 3 EGGS
• 200 GRAM MOZZARELLA
• 1 KG SPINACH
• 1 ONION
• 50 GRAM PARMESAN CHEESE

• 400 GRAM NOODLES
• 250 GRAM CARROTS
• 250 GRAM FRENCH BEANS
• 250 GRAM BROCCOLI
• 250 GRAM CAULIFLOWER
• 250 GRAM ZUCCHINI
• 1 PIECE OF GINGERROOT
• 1 TSP SESAME OIL

Chop the onion, fry it a few minutes. Slice the mushrooms, add them to the onion and fry five minutes more. Cook the spinach 1 minute and chop. Mix with the onion and mushrooms. Mix the cream with the eggs and stir through the spinach mixture; add salt and pepper. Slice the mozzarella. Roll out the puff pastry and put it on the bottom and sides of an oven dish. Sprinkle the Parmesan cheese over the bottom. Put in the spinach mixture and the mozzarella on top. Bake 30 minutes in the oven at 200 degrees Celsius.

Cut all vegetables in same sizes, not too small. Cut the ginger root very small. Boil the noodles 10 minutes. Stir fry all vegetables and the ginger root for 10 minutes. When the noodles are ready, add them to the vegetables and fry 5 more minutes. Stir in the sesame oil.