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Easy vegan pho

Vegetables, noodles and broth in bowl

Easy vegan pho

Name: Easy vegan pho
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 100g rice noodles; 1 tsp Marmite; 1 tsp vegetable oil; 50g chestnut mushrooms sliced; 1 leek sliced; 2 tbsp soy sauce; 1 red chilli sliced (deseeded if you don't like it too hot); ½ bunch mint leaves picked and stalk discarded; handful salted peanuts; sriracha to serve

Miriam Nice

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.8 out of 5.16 ratingsRate

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Make our easy vegan noodle soup for a warming midweek meal. This low-calorie recipe can be spiced up according to taste with a side serving of sriracha

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g rice noodles
1 tsp Marmite
1 tsp vegetable oil
50g chestnut mushrooms

sliced
1 leek

sliced
2 tbsp soy sauce

To serve

1 red chilli

sliced (deseeded if you don't like it too hot)
½ bunch mint

leaves picked and stalk discarded
handful salted peanuts
sriracha

to serve

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Nutrition: per serving

kcal234

low
fat2g

low
saturates0.3g
carbs46g
sugars4g
fibre3g
protein6g
salt2.8g

Method

step 1

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.
step 2

In a jug, mix the Marmite with 500ml boiling water. Set aside while you cook the vegetables.
step 3

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 and water mixture and stir. Bring to the boil for 5 mins.
step 4

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.

Recipe from Good Food magazine, February 2019

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A star rating of 3.8 out of 5.16 ratings

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