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My review
Ginger Noodle Bowl: The Vegan Version
8
JillyEnFuego
"My favorite Asian-inspired noodle bowl just got a vegan makeover!"
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Ingredients
45 m servings 360Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
- Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.
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9/30/2018
Added lots more veggies, and cubed grilled chicken with lemon pepper into the mix. 3 types mushroom, and 3 types of onions. shallots, fresh spinach, bok choy, bean sprouts, ramen noodles, carr...