Veggie ramen noodles:
1 pack of rice, lo mein or udon noodles
2 cups diced spinach
1/2 small diced onion
1 diced red bell pepper
1/2 cup bean sprouts
1/2 cup diced snap peas
4 diced mushrooms
1 carton veggie broth or homemade broth
4 cups water
1/4 cup Braggs Liquid Aminos
Diced green onion to garnish
Salt and pepper to taste
Boil noodles as package instructs and set aside.
Sauté all veggies in pan on low/medium until desired crispness. I cook mine about 15-20 minutes to help “blend or hide” into noodles. Add sprinkles of water to avoid sticking or burning.
Heat veggie broth, liquid aminos and water in stock pot.
Pour cooked veggies and noodles into stock pot and serve! Garnish with green onions, if you’d like.