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Digital Subscriptions > Healthy Magazine > June/July 2017 > STREET style

STREET style

From noodles to falafel, street food is firmly on trend. And the good news is it’s easy to make your own healthy versions of these tasty dishes at home



Edamame beans are a handy snack to keep in the freezer, and they’ re also a super protein boost for vegan meals

Vietnamese restaurants often put fish sauce in their pho – this is properly veggie

Serves 4

2 cinnamon sticks

3 star anise

3 cloves

3 carrots, roughly chopped

1 onion, roughly chopped

10g fresh ginger, roughly chopped

125g fresh shiitake mushrooms, cut in half, stems removed

2 pak choi, cut into 2.5cm pieces, stalks removed

2 garlic cloves, crushed

2 litres vegetable stock Salt and black pepper

250g frozen edamame beans in pods

16 cherry tomatoes, halved

4 spring onions, roughly chopped

1 red chilli, thinly sliced, plus a little extra to serve

24 each of Thai basil and mint leaves, plus a little extra to serve

12 sprigs coriander, plus a little extra to serve

125g bean sprouts

2 tbsp tamari

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About Healthy Magazine

Get that #summerglow with the June/July issue of Healthy, which features the incredible Davina McCall on the cover. We’ve got a brand new natural beauty section, plus a summer body guide covering lean protein and expert fitness advice. Also, find out how to make street food at home with everything from Buddha bowls to cashew and coriander falafel. Plus! We ask: can a sun tan EVER be healthy? And do you really need those expensive trainers? Find out more in the brand new issue of Healthy.