Dab the mussels dry. Peel and finely chop the onion. Cut the chili pepper into rings (if you don’t like it so hot, remove the seeds beforehand). Wash the spring onion and the coriander and spin dry. Cut the spring onion into pieces about 3cm long, pluck the coriander leaves. Cook the noodles in salted water according to package directions until tender and drain. Heat the oil in a wok and fry the mussels twice for 1-2 minutes each. Then take them out. Add the onions, chili, green onion. 5 spice powder and sesame seeds in the wok and stir-fry for 1 minute. Add the mussels, noodles and cilantro, season with fish sauce (if you don’t like it with salt) and sesame oil and let it get hot – done.