Easy vegan pho

1 of 5-a-day folate low calorie low fat noodles pho soup vegan vegetarian

N/A

Source

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

Method

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 and water mixture 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.