Preparation and cooking time
- Prep:10 mins
- Cook:20 mins
- Serves 2
Make our easy vegan noodle soup for a warming midweek meal. This low-calorie recipe can be spiced up according to taste with a side serving of sriracha
- 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
- 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.