Quick and Easy Pho Bowl
- 200g rice noodles
- 60g mushrooms, sliced
- 2 spring onions, sliced
- 50g watercress, chopped
- 1 red chilli, sliced
- ½ savoy cabbage, chopped
- 2 tbsp soy sauce
- Thumb size piece of ginger, thinly sliced
- 1 vegetable stock cube
In a heatproof bowl, add boiling water to your noodles to cook them through before preparing your stock cube with 500ml boiling water.
In a wok or similar, over a medium heat fry off the mushrooms, onion and ginger until softened.
Add the chilli and cabbage and allow to wilt before adding your stock to the pan. Then add the soy sauce, cooked noodles and watercress.
Serve in a bowl – you can add extra fresh chillies or herbs if you fancy!