Cold Rice Bowl with Spring Onions and Mushrooms

Wash rice well under running water several times until water runs clear. Drain in a colander. In a pot as large as possible, put about 200 ml of water, lightly salt, add rice and bring to a boil. Then reduce heat to lowest setting and cook rice, covered, for 15-20 minutes. Spread rice on a large plate or platter and let cool. In a saucepan, bring some salted water to a boil and let the soybean sprouts steep in it very briefly. Drain, place in cold water and let drain. Cut the Chinese cabbage into fine strips. Finely chop the spring onions as well as the garlic. Clean mushrooms and cut into bite-sized pieces. Heat the oil in a wok or frying pan and sauté the spring onions together with the garlic until light. Add the mushrooms and continue to sauté. Lift everything out of the pan and let cool. In a cup, mix the eggs with flour and salt. Pour the mixture into the pan and bake one large or two smaller pancakes in the remaining fat. Remove and also invert onto a plate to cool. For the marinade, mix well the rice vinegar with soy sauce, sesame oil, lemongrass and Szechuan pepper. Then, in a large bowl, combine the cooled rice with the mushrooms, Chinese cabbage and bean sprouts. Cut the pancakes into noodles and add them. Pour the marinade over it and mix everything gently. Serve the rice salad and garnish it with strips of

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