- 100g rice noodles
- 1 tsp Marmite
- 1 tsp vegetable oil
- 50g chestnut mushrooms, sliced
- 1 leek, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Tip the noodles into a bowl and cover with boiling water. Leave to stand for 10 mins, then drain, rinse in cold water and set aside.
In a jug, mix the Marmite with 500ml boiling water. Set aside while you cook the vegetables.
Heat the oil in a saucepan, then add the mushrooms and leek. Cook for 10-15 mins until softened and beginning to colour, then add the soy sauce and Marmite stock and stir. Bring to the boil for 5 mins.
Divide the noodles between two deep bowls, then ladle over the hot broth. Top with the chilli slices, mint leaves and peanuts, and serve with some sriracha on the side.