1/2 Pack Dried Egg Noodles ( or around 2 portions)
2 Vegetable Stock Cubes
3 Pints Water
Thai 7 Spice (or any other Asian spice blend)
4 Mushrooms Sliced
1/2 Cup Sweetcorn
1/2 Cup Peas
1 Grated Carrot
2 Garlic Cloves
1 Bell Pepper
1 Tsp Grated Ginger
Good Dash Of Soy Sauce
HOW TO serves around 2-3
- Begin by filling up a large pot with the water, stock cubes and spices, bring up to a boil.
- Next, add in your noodles and cook for as long as your brand recommends (usually around 4 minuets) halfway through the cook time add in all your vegetables, garlic and ginger to lightly cook through.
- Once cooked turn off the heat and add in your chopped coriander, basil and chillies. Add as much or as little as you like. I like a lot!
- Finally add in a good dash of soy sauce and a twist of pepper, then serve straight away in a big bowl and finish with a sprinkle of spring onions and and some blobs of sriracha.
- Eat up and enjoy!
This recipe should only around 5 minuets to make, it's so quick and tasty! You can really tinker around with the amounts of ingredients and water to suit your taste, also use whatever left over veg you have in hence why I named my recipe fridge pho.Frozen vegetables also work great in this soup.
This fridge pho is a huge hit in our home and what started of as an experiment became a big family favourite, this hits our table at least once a week! In fact its one of my ultimate confort foods now.
If you give it a try let me know what you think, what would you add to your fridge pho?