Let glass noodles soak in hot water for a few minutes, drain through a kitchen sieve and roughly cut up with kitchen scissors.
Peel and finely dice the garlic clove and ginger. Clean / brush the mushrooms and cut into slices. Wash the mung bean sprouts and drain well. Clean and wash the peppers and cut into small strips. Clean and wash the spring onions and cut diagonally into rings.
Heat soybean oil (1 tbsp) in a wok and fry the garlic cubes with the ginger cubes and prawns / stir-fry. Season with coarse sea salt from the mill (2 big pinches), lemon juice (½ tbsp) and sambal oelek (½ teaspoon) and slide everything to the edge of the wok. Add soybean oil (1 tbsp), fry / stir-fry the vegetables (red + yellow peppers, mushrooms, spring onions and bean sprouts) one after the other and deglaze /pour in the vegetable stock (1 liter / 5 tsp instant).
Add / stir in the glass noodles and simmer / cook for about 6 - 8 minutes.
Finally, season with sweet soy sauce (2 tablespoons), fish sauce (1 tablespoon), sherry (1 tablespoon), light rice vinegar (1 tablespoon), liquid honey (1 tablespoon) and coarse sea salt from the mill (2 big pinches).
Serve the soup in Chinese soup bowls garnished with parsley. To do this, uncover the corresponding Chinese soup spoon.