Name: Vegan Broccoli And Pepper Ramen Noodles
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 packages instant ramen noodles (discard seasoning packet or save for another recipe); 3 tsp sesame oil; 0.25 cup low sodium soy sauce (see post above for soy free alternatives); 1 tsp maple syrup (can sub with brown sugar); 2 tsp sriracha; 1.5 cups broccoli florets (cut into bite sized pieces); 1 cup sweet onion (diced); 1 null red bell pepper (diced (can use any color)); 3 cloves garlic (minced); null null green onions (for garnish); null null sesame seeds (for garnish)

Instructions

Show units in method

1

Bring a pot of water to a boil and cook the instant ramen noodles (2 packages), without seasoning, as directed on package. Drain, set aside.
2

In a small bowl, combine sesame oil (2 tsp), low sodium soy sauce (0.25 cup), maple syrup (1 tsp), and sriracha (2 tsp). Whisk together. Set aside.
3

Heat remaining sesame oil (1 tsp) in a skillet over medium heat.
4

Add broccoli florets (1.5 cups), sweet onion (1 cup), and bell pepper (1 red). Stir together and cook for 4-5 minutes, stirring often.
5

Add garlic (3 cloves) and stir consistently for 2 minutes. Add drained, cooked [instant ramen noodles] and stir to combine. Cook for 1-2 minutes or until heated throughout.
6

Turn off heat. Stir in the sauce to combine. Serve in bowls and garnish with [green onions] and [sesame seeds] if desired.
7

Note: This is not served with a broth, but if you like noodles with broth, then you can add a mushroom or vegetable stock when adding the sauce.