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20Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 3 cups low sodium vegetable broth (or more if you like it brothy)
- 2 cups water
- 1 pkg. ramen noodles (2 – 3 oz. of Organic, if you typically like a lot of noodles then feel free to do 2 packs, but I think 1 is sufficient with all of the veggies)
- 1 Tbsp. vegetable oil (or an oil of your choice)
- 1 clove garlic (minced)
- 1/4 inch ginger root (finely minced)
- 3 Tbsp. tamari (Organic, start with 2 and then add more if needed. Soy Sauce can be substituted.)
- sesame oil (A good drizzle of)
- 1/2 Tbsp. agave nectar (Honey is fine for Non-Vegans)
- 1/2 Tbsp. chili garlic sauce (or Sriracha Sauce This is optional – if you don’t like it spicy.)
- 1/4 tsp. Dijon mustard (or Hot Mustard – This is optional – if you don’t like it spicy.)
- 1 medium zucchini (Zoodled or Julienned in thin strips – I used this tool.)
- 1 medium carrot (Zoodled or Julienned in thin strips – I used this tool.)
- 2 bok choy (small, cut in halve)
- 3/4 cup mushrooms (I used baby portobello’s but it’s your choice of what kind – sliced thin)
- 1 green onion (White Part sliced thin – save Green Part for topping)
- salt (optional)
- fresh cilantro
- green onions (Tops, Sliced thin)
- chili garlic sauce
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Reviews(5)
Linda Brandt-Landy 3 years ago
Terrific. I needed to add more soy sauce and added sweet soy sauce.
I added braised tofu for my wonderful vegetarian and par boiled chicken forc my daughter and me.
Tiger Wooster 4 years ago
this turned out preety good .the only thing I changed is using the vegan chicken broth. I left out the mustard.