Budget Pho With Miracle Noodles

Budget Pho with Miracle Noodles

We threw the kitchen sink into this “poor man’s pho” and it’s a legit stand-alone meal. Great soups like this deserve an equally great noodly slurp but if Miracle Noodles aren’t your thing, we won’t judge. Zoodles and cauliflower rice work just as well.

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Budget Pho With Miracle Noodles

Budget Pho with Miracle Noodles

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 10-12 1x
  • Category: Dinner, Entrees, Soup
  • Method: Baking and stove top
  • Cuisine: Asian


Budget Pho With Miracle Noodles


  • 3 chicken breasts, divided lobe and tip
  • 2 tbsp avocado or extra-virgin olive oil, divided
  • 1 cup carrots, sliced into thin rounds
  • 1 1/2 cups sliced cremini or fresh shiitake mushrooms (remove stems if using shiitake)
  • 3/4 cup kale, shredded
  • 3/4 cup green cabbage, shredded
  • 4 green onions, sliced thin and divided
  • 23 cups water
  • 32-ounce container low-sodium or unsalted chicken broth
  • 2 cloves garlic, minced
  • 1 tablespoon plus 1 tsp fish sauce
  • 1 tablespoon plus 1 tsp coconut aminos
  • 1 tsp sriracha
  • 1/8 tsp ground ginger
  • 1/4 tsp ground black pepper
  • 1/4 tsp dried basil
  • 1/2 tsp dried cilantro
  • Lime wedges
  • Fresh mint leaves for garnish
  • 1 bag of Miracle Noodle Angel Hair*


For the Chicken

  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and set aside.
  2. Toss chicken breasts and one tablespoon of oil into an airtight bag or large bowl. Coat evenly and sprinkle with pinches of ground black pepper and garlic powder (there is no need for added salt between the coconut aminos and fish sauce). Place on the prepared baking sheet and cook until internal temperature is about 160 degrees F (tips may cook faster).
  3. Use this time to prep the vegetables.
  4. Remove cooked chicken from oven, tent with foil, and set aside to rest 10-15 minutes.
  5. After the chicken has rested, shred with two forks, tent with foil, and set aside until soup is almost done.

For the Pho

  1. Heat a large, heavy pot over medium-high heat. Add remaining tablespoon of oil and mushrooms and cook for 2-3 minutes to sear the mushrooms. Turn down to medium heat and add garlic, stirring frequently for about a minute.
  2. Add broth, two cups of the water, sriracha, fish sauce, coconut aminos, ginger, pepper, basil, cilantro, kale, cabbage, carrots, and half the sliced onions. Bring to a boil then reduce heat to low and simmer 20-30 minutes, until flavors combine and vegetables are tender.
  3. Taste broth about half way through the simmer time and add up to one extra cup of water, as needed.
  4. When the vegetables are tender, remove the pot from heat and add the chicken. Cover until ready to serve and prepare the noodles or cauliflower rice.
  5. If using Miracle Noodles, prepare according to package instructions (rinse, boil, drain, dry over low-medium heat until all water is absorbed). Pan drying makes them so much better.
  6. Portion the noodles into bowls and top with Pho. Garnish as desired with fresh mint, lime wedges, and the remaining onion slices. Serve immediately.
  7. Remaining Pho will keep in an airtight container in the fridge for several days or can be frozen in portions for quick meals (up to 3 months). Makes 10-12 generous servings (not including noodles).

Keywords: Pho, chicken, miracle noodles, easy dinners, leftover lunches

*Uncooked Miracle Noodles keep in an airtight container with their original liquid for up to 3 days. We have not tried this with any other brand of shirataki noodles, or with shirataki/tofu noodles. Let us know how it works out if you do.


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