This is so delicious and makes a one-dish meal. Lots of flavors and the Ramen make it truly yummy.
Thai Noodle Medley (Serves 4)
- 1 medium onion, cut in half moons
- 3-inch piece of peeled fresh ginger, minced
- 4 cups mushrooms, sliced in pieces (7 large mushrooms)
- 3 carrots, cut into matchsticks
- ½ red pepper, cut into matchsticks
- 1 bunch green onions, sliced in thin diagonals
- 4-6 bunches of Bok Choy, chop stems finely and leaves into medium pieces
- Cilantro or Parsley, chopped for garnish
- 1 lime, juiced for garnish
- 6-8 cups low sodium vegetable stock
- Ground black pepper to taste
- 1/8 teaspoon red pepper flakes or Mrs. Dash Extra Spicy
- Ramen noodles (4 cakes)
In a large pan, add 1 cup of vegetable stock, onions and ginger. Let cook on medium until onion is soft.
Add remaining vegetable stock, carrots, mushrooms and red pepper. Cook until soft, 15 to 20 minutes.
While veggies are cooking, in a medium saucepan boil enough water to cover the Ramen, (approximately 6 cups). When water boils, add Ramen and cook until soft (3 – 4 minutes). Use a fork to help separate the noodles as they cook. Pour noodles and water into a colander to drain. Add drained noodles to each bowl.
When carrots are soft, add the green onions, Bok Choy, black pepper and red pepper flakes. Let cook until soft, approximately 5 minutes.
Add the soup over the noodles and garnish with cilantro or parsley and lime juice before serving.
Enjoy!