Vegetable Pho Recipe

What’s more restorative than a bowl of vegetable pho? The flavorful tea-based broth steeps in a French coffee press with spices for a tasty twist on your favorite Vietnamese noodle soup.

Serves 4

200g shirataki noodles*
2 tsp McCormick Chinese 5 Spice Blend
1 tsp McCormick Garlic Minced
1 tsp McCormick Onion powder
pinch McCormick Chilli Flakes Crushed
2 Tbsp loose Lapsang Souchong Tea
3 Tbsp Hoisin sauce
1 litre (1000ml) boiling water

2 spring onions, thinly sliced
50g red pepper, thinly sliced
50g carrots, finely sliced
50g shiitake or wild mushrooms, thinly sliced
lime wedges to serve

1. Rinse noodles with hot water in a colander then divide amongst 4 soup bowls.

2. Combine rest of the ingredients, excluding garnishes in a large French coffee press.  Let stand for 3 minutes then, using the French press plunger, strain the stock.  Pour the liquid evenly into the bowls and arrange garnishes on top.

Cook’s Tip:  Shirataki noodles can be found in Asian markets, health food stores, or in the refrigerator section in some supermarkets.  If unavailable, substitute with 100g egg noodles, cooked according to pack directions.

What is your favorite Vietnamese dish?

Zucchini, Chilli and Herbed Ricotta Pasta Recipe

This high protein, low carb pasta recipe is one of our favourite dinner ideas for when the fridge is empty but you still want a delicious dinner.

Cooking time: 20 min

Serves 4


375g Vetta Smart Pasta High Protein Low Carb Penne
2 tbsp olive oil
400g (approx. 3 large) zucchini, finely sliced
2 cloves garlic, crushed
1 large red chilli (seeds removed), finely chopped
Pepper and salt to taste
Grated zest and juice of 1 lemon
200g fresh ricotta
4 tbsp fresh herbs chopped (parsley, chives, mint)

1. Cook pasta according to packet directions in a large pan of salted, boiling water.

2. Meanwhile, heat the oil in a large fry pan on medium heat. Add zucchini, garlic, chilli and lemon zest and stir fry until golden for about 5 minutes.

3. Remove the pan from the heat and add the lemon juice.

4. Drain pasta, reserving ¼ cup cooking liquid and return pasta to the pan.

5. Stir through the zucchini mix with cooked pasta, adding the reserved liquid if needed.

6. Combine the ricotta, lemon and herbs and set aside.

7. To serve, place pasta on each plate with the ricotta mix divided equally on top.

What are your favourite empty fridge dinner ideas?

Meat-Free Mondays: Vegetable Fritters

These delicious vegetable fritters are a great vegetarian recipe the whole family will love, and an easy way to use up leftover vegetables. Serve with tzatziki and salad on the side.

1 zucchini
1 x220g can sweetcorn kernels, drained
1 small carrot
1 small Spanish onion
¼ cup self-raising flour
½ tsp ground cumin
¼ tsp cinnamon
3 eggs, separated
Olive oil cooking spray
Tzatziki to serve
Cherry tomatoes and salad greens to serve

1. Preheat oven to 150c. Grate zucchini, carrot and onion and place in a large bowl along with the drained corn. Add flour cumin and cinnamon.

2. Stir egg yolks through and season to taste with freshly ground black pepper. Whisk egg whites to firm peaks and gently fold through fritter mixture. Spray a large frying pan with olive oil and heat over medium heat.

3. Place 2 tablespoonfuls of mixture into pan and cook for 2 minutes each side or until golden. Remove from pan and keep warm in oven. Repeat with remaining mix.

4. Serve immediately with tzatziki, cherry tomatoes and mixed green leaves on the side.

What’s your favourite way to use up leftover vegetables?