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  • Serves 2

  • 10 minutes

  • Very Easy

  • ½ packet of dried rice noodles (flat or vermicelli)

    3 cloves of garlic, crushed & chopped

    2” piece of fresh ginger, chopped (or 2 tsp ginger powder)

    ½ -1 tsp dried chilli flakes

    Juice of 1 fresh lime or lemon

    1½ tsp veg stock powder

    ½ can of coconut milk (optional)

This recipe will give you a basic vegan broth for your noodles. The rest is up to you… add your favourite vegetables, tofu, quorn etc. Stick to bite sized pieces so it all cooks at same time. You can also get more ‘Thai’ and add some chopped lemongrass and if you’re feeling flush or want to impress.

  1. Put your noodles in a bowl and pour over some almost boiling water. Set aside to go soft.
  2. Place pan on medium heat on hob, add a splash of veg oil and then the chopped garlic. Fry until golden, then add 1½ pints of water, stock powder, ginger and chilli flakes.
  3. Bring to boil and add vegetables, quorn or whatever you are using, and simmer for 5 minutes.
  4. Add coconut milk (if using), lime or lemon juice and ½ tsp of salt. Simmer for another minute or two, then taste the broth and add more salt if needed. Remove from heat.
  5. Place softened noodles in bowl, ladle over the hot broth and veg. Scatter some fresh coriander & chillies over the top if you like.
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