Soak the rice noodles in water until tender, meanwhile in a pan add the olive oil, the garlic and the bouillon set to medium heat, add the thinly sliced zucchini, cook for 3 minutes and add the tomatoes cut in half, stir it and add a pinch of salt. When vegetables are moist add the mushrooms. Cook for 3 more minutes. 

Rice noodles should be tender now, drain the water and add it into the pan, stir until you see that everything blends well together.

Serve warm with a sprinkle of Parmigiano Reggiano and a little bit of olive oil on top.