Rehydrate the mushrooms by soaking them for about 15 minutes in boiling water.
Meanwhile, finely chop the garlic and chili (take the seeds away). In a large pan, sauté in olive oil, on medium heat, along with the five-spice powder.
Cut your seitan meat into dices and add to the pan, grilling it for a few minutes.
Roughly chop the spinach and to the pan along with the mushrooms, broth (you can recycle the mushroom soaking water) and the coconut milk.
Bring to the boil and add the rice noodles. Simmer for 10 minutes on medium heat, season to salt and pepper and serve immediately.