1-Getting started with this Spring Roll In A Bowl: Begin by soaking 250 grams of rice vermicelli noodles in boiling water for 5 minutes, then drain and rinse them with cold water before setting them aside. This step ensures the noodles stay light and ready to absorb all the flavors.

2-Cooking the aromatics and vegetables: Next, heat 2 tablespoons of olive oil in a pan over medium-high heat and cook 1 teaspoon each of freshly minced garlic and ginger for about 30 seconds until fragrant. Add 1 cup of chopped mushrooms and stir until they soften, then brown 800 grams of minced pork, chicken, or beef in the pan. Follow that by tossing in 1 cup shredded green cabbage, 2 cups bean sprouts, ½ cup grated or julienned carrots, and 2 sliced spring onions, cooking for 2 minutes until they soften.

3-Finishing the dish: Pour in ½ cup chicken stock, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce if you like, 1 teaspoon sugar, 1 tablespoon sesame oil, and ¼ teaspoon freshly cracked black pepper. Let everything cook for another 2 minutes to blend the flavors. Finally, divide the noodles into bowls, top with the meat and vegetable mixture, and garnish with the reserved spring onions and 1 teaspoon sesame seeds for a fresh finish.