I spontaneously bought these crazy purple rice ramen noodles without really thinking about what I would make them with. So last weekend I decided to get ambitious and try making “homemade” pho.
Calling this homemade is a bit of a stretch because I found a great pho broth at Whole Foods that simplified the whole process.
Crazy ramen + pho starter
The end result was pretty good, although I would recommend just using plain rice noodles instead of the rice ramen that I used. The ramen turned the broth purple, so that was an interesting development.
Yes, the pho pairs nicely with a glass of Malbec.
Lazy Vegetarian Pho Ingredients:
32 oz. of vegetarian pho starter
Ramen or rice noodles
1 small package of portobella mushrooms (or shitake if you feel like splurging on them)
1 bunch of cilantro
1 small package of bean sprouts
Margarine or butter
Wash all the produce and chop the mushrooms. In a small pan, melt two or three tablespoons of margarine and then add the mushrooms and lemon juice. Saute the mushrooms for 5 minutes or until done.
In a medium sized pot, bring the soup starter/broth to a boil. Add the cooked mushrooms and ramen/noodles. My ramen took about 7 minutes to fully cook.
While the pho is cooking, prep jalapenos, cilntrao, bean sprouts, and lime on separate dish for garnishing. You can add basil too, but our store was all out and I accidentally killed the basil we were growing in the backyard (gardening fail).
Once the noodles are done cooking, plate it up and enjoy!