Easy vegan pho
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 100g rice noodles
- 1 tsp Marmite
- 1 tsp vegetable oil
- 50g chestnut mushroomssliced
- 1 leeksliced
- 2 tbsp soy sauce
To serve
- 1 red chillisliced (deseeded if you don't like it too hot)
- ½ bunch mintleaves picked and stalk discarded
- handful salted peanuts
- srirachato serve
Nutrition: per serving
- kcal234low
- fat2glow
- 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.
