Bring the water for the pasta to the boil and dissolve the mushroom bouillon in it. Chop up the pasta and add the pieces to the broth. Separate the noodles by stirring. After two and a half minutes, strain the pasta and drain well. DO NOT discard cooking water, keep it ready!
Wash the tomatoes, remove the stalks, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the small, green chilli, cut into thin slices, leave the grains in place and discard the stem. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh frozen goods.
Heat a wok, add 2 tablespoons of the sunflower oil and let it get hot. Add the prepared ingredients from onions to ginger and stir-fry for 2 minutes. Add the tomatoes and stir-fry for 1 minute. Deglaze with the pasta water and simmer for 5 minutes. Let it cool down a little, put it in the blender and purée finely on the highest setting for one minute. Put the puree in a saucepan. Wash the kaffir lime leaves and add them whole to the puree.
Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently tap the lower half of the pieces with the back of the knife. The stems should remain optically intact and add to the puree together with the shrimp powder. Let it simmer gently with the lid on to the sauce and season with salt.
Soak the ice mushroom in the rest of the noodle broth for 10 minutes. Gently squeeze the broth and use it to blanch the kailan stalks. Separate the brown part of the stem (transition to the mycelium) at the lower end. Chop the mushroom bite-sized.
Wash the fresh kailan, separate the leaves from the stem. Cut off the woody stem below the 2nd leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the stem crosswise into 6cm long rolls. Cut the stem lengthways into thin strips. Blanch the stems and stems in the mushroom broth for 2 minutes. Cut the leaf halves lengthways into approx. 4mm wide strips and keep them ready. Peel an approx. 4 cm long piece of a fresh, washed carrot and work it into julienne threads.
Lay out the prawns in a single layer in a sieve and steam over the boiling mushroom broth with a lid until the prawns change their color to pink (30 - 40 seconds). Take away immediately and keep ready. Open the squid tubes lengthways, wash and dry with paper towels. Score the inside at a distance of approx. 3 diamond-shaped. Cut into pieces approx. 2 x 3 cm. Steam the pieces like the prawns in the colander. As soon as they roll up, take them out and have them ready.
Clean the wok, heat it, add 2 tablespoons of the sunflower oil and let it get hot. Add the noodles and the diced carrots and the kailan leaves and stir-fry for 2 minutes. Add the sauce with leaves and lemongrass, stir fry until the liquid is almost absorbed. Add the ice mushroom, prawns, squid and the kailan stalks and stir fry briefly. Spread on the preheated serving bowls, serve and enjoy.