After posting a picture of my dinner to Instagram the other day I was asked how I made it. This is a vegan twist on a family recipe; for those of you who don’t know my family is omni, originally this recipe contained prawns (yuck!). I hope you enjoy!

Ingredients:
– Vegetable stock cubes, two
– Rice noodles, 1-2 nests
– Chinese Leaf, 4-5 leaves, chopped
– Mushrooms, five, sliced
– Beansprouts, one handful
– Mixed Herbs, one teaspoon
– Salt & Pepper, a pinch of each
– Soy Sauce; one tablespoon
– Thyme; half a teaspoon

Method:
Step 1. Fill a large sauce pan with water & bring to the boil.
Step 2. Add the stock cubes, herbs, salt & pepper and stir until dissolved.
Step 3. Add the beansprouts and leaf, simmer for 5 minutes.
Step 4. Add the mushrooms, then leave to simmer for another 10-15 minutes until soft.
Step 5. Break up the noodles and add to the pan, simmer for 1-2 minutes.
Step 6. Pour in the soy sauce, taste; if needed add more.
Step 7. Serve & enjoy!

If you make this be sure to share a picture with me on social media using #CCERecipes. Do you have a vegan family recipe? Let me know in the comments below x

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