Friends Thao Nguyen and Karen Cheng have a successful business based on many decades of traditional Vietnamese cooking.
Thao’s grandparents came from a small town called Nam Dinh in northern Vietnam where Pho noodles originated. Their Pho soup was made famous at the family restaurant. Using their recipe, Thao and Karen launched their noodle brand Star Anise.
Karen said: “Traditionally Pho noodles can take up to seven hours to prepare. Our Happy Pho noodles soup takes only 15 minutes to make and tastes just like a delicious bowl of Pho yo might find on the streets of Vietnam.”
Vegan brown rice noodle with peanut sauce
INGREDIENTS
- 4 squares Brown Rice Noodles with Seaweed
- 4 cups Blanched Broccoli
- 1.5 cups Shredded Carrots
- 8 oz Cubed grilled Tofu (alt: extra firm Tofu)
Peanut Sauce
- ½ cup Natural Creamy Peanut Butter
- 1/2 cup Water
- 4 tbsp Rice Vinegar
- 4 tsp Liquid Aminos
- ½ tbsp Grated Fresh Ginger
- 2 cloves Minced Garlic
- 2 tbsp Honey
- ¼ tbsp Red Pepper Flakes
Method
Rehydrate brown rice noodles (soak in hot boiling water for 4 mins). Drain & set aside.
Blend peanut butter sauce ingredients in a food processor.
Toss noodles, tofu, broccoli, carrots with sauce. Serve.
