Asian Vegetable Soup with Noodles
Cook the egg noodles according to package. Rinse the asparagus, remove the tough stem (the end 2-3 cm, approximately 3/4-1 inch) and cut into 3-4 cm (approximately 1-1 1/2 inches) long pieces. Rinse the eggplant, remove the stems and halve, season with salt. Rinse the zucchini, quarter and slice. Rinse the leeks, remove the dark green park, and cut the rest into rings. Peel and slice the carrot. Rinse, peel and cut the celery into bite-size pieces. Rinse the spinach and cut off the tough stalks, then drain.
Heat the oil in the wok and fry the vegetables: first the celery, carrot and eggplant, then add the leeks, asparagus and zucchini. Stir altogether with the wine and broth, add lime leaves and bring to a boil. Season the soup to taste with cilantro, soy sauce, oyster sauce and fish sauce. Add the noodles and spinach to the soup, reheat and distribute the soup in bowls. Serve garnished with chives and cilantro.