Super quick and easy veggie pho, and should be ready in under 30 minutes
In a large pan, combine the vegetable stock, sliced onion, grated ginger, and salt. Bring to the boil, then reduce heat and simmer for 15 minutes.
Cook the noodles according to the instructions on the packet, While the stock is simmering, melt the butter in a large frying pan over medium heat. Add the mushrooms and fry for a few minutes, stirring frequently. Stir in the hoi sin sauce and and cook until the sauce thickens and coats the mushrooms and remove from heat.
Divide the rice noodles between four bowls, then pour the ginger broth into each, add the bean sprouts, sliced green chillies, mushrooms and fresh coriander, serve with lime wedges and Sriracha sauce