29 November 2011

Vegan NO FAT Pho & Chow Mein

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

INGREDIENTS:
1 Pack - Annie Chun's Udon Noddles
1 Celery (thinly sliced)
1 Carrot (thinly sliced)

TOPPINGS

LIME
BASIL
CILANTRO
RED & GREEN Peppers
HOT SWEET CHILI Pepper Sauce
 



VEGGIE PHO CHOW MEIN

INGREDIENTS:

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.  

Cook veggies till tender.  Add Annie Chun's noodles, flip and stir them several time as they warm and separate.  Add Water Chestnuts.
Premix chow mein sauce - 1/4 Cup Pho Broth, 1/8 Cup Hoisin Sauce, 2 T Soy Sauce, 2 T Maple.  Add Sauce heat for 2-3 mins till warm.

5 comments:

JL goes Vegan said...

This looks incredible! I had vegan PHO in Portland this summer and have been slightly obsessed since. I've gone into a few places in Queens (NY) but was not convinced the broth was vegan. Now I can make my own! Thanks for the recipe!

Lex said...

You're welcome! We seriously eat this twice a week now because one box of broth is enough for two people and the noodles come in two packs.

J*net said...

I totally had this for dinner tonight. It was so delicious that I had three servings and still fit into my size 25 jeans ;)!

quarrygirl said...

making this tonight, but i'm using annie's whole wheat soba noodles instead. can't wait!

Lex said...

I don't get as fancy as K's mom did above, but the more little side bits the better, a lime, cilantro, hot pepper the better!

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