I only recently discovered Pho, a Vietnamese noodle dish in a delectable broth. Its happens all too often that fruits, vegetables, grains that I've never heard of before all of a sudden become staples in my diet. Too many people think that they "give up" something when they go vegan and then that making the jump to a "healthy vegan" is just too restrictive. I went through a fat vegan stage where I ate everything vegan from every vegan restaurant on the planet, I don't miss one bite, its mostly repulsive to me now. This Pho find is just more proof that for everything you "give up" you find 10 more new foods that are far better.
Pacific Foods, just launched this FABULOUS Pho soup base. It is DIFFERENT than anything you can imagine. One box makes enough for two servings. The magic begins when you combine it with Annie Chuns new freshpak noodles (in your grocers refrigerated section). The Chow Mein and Udon are both superb and come with two separate packs in each. Simply combining the Pho Base and Noodles is a five minute meal in itself, but for the more adventurous, adding peppers, sprouts, fresh thai basil, etc can turn it into a masterpiece.
VEGAN NO FAT PHO
1 Pack - Annie Chun's Udon Noddles
1 Celery (thinly sliced)
1 Carrot (thinly sliced)
RED & GREEN Peppers
HOT SWEET CHILI Pepper Sauce
VEGGIE PHO CHOW MEIN
1 1/4 Cup - Pacific Natural Vegetarian Pho
1 Pack- Annie Chun's chow mein noodles (refrigerated)
2 Cups - Frozen green beans
2 Cups - Frozen Shitakie mushrooms
1 1/2- Carrot
1/8 TSP- Ginger People Minced Ginger
1/8 TSP- Crushed Garlic
1/8 Cup- Lee Kum Kee Hoisin Sauce
2 T - Less Salt Soy Sauce
2 T- Maple Syrup
1 Can- Water Chestnuts
On medium heat add 1 Cup Vegetarian Pho into a large saucepan, bring to a boil. Stir in garlic and ginger. Add mushroom, carrots, and green beans.
Annie Chun's noodles, flip and stir them several time as they warm and separate. Add Water Chestnuts.
Pho Broth, 1/8 Cup Hoisin Sauce, 2 T Soy Sauce, 2 T Maple. Add Sauce heat for 2-3 mins till warm.