Soak the noodles for 10mn in boiling water. Drain and transfer to cold water immediately. Set aside.
Meanwhile, grate the carrots and dissolve the Marmite into boiling water. Set aside.
Sauté the carrots on high heat for 2-3mn in coconut oil.
Add in the noodles, Marmite bouillon and spinach and cook for 5mn.
Add in my vegan nuoc mam sauce, stir well and serve immediately (here with my crispy tofu bites).