What you need:
rice noodles (you can also use cellophane noodles or vermicelli)
veggie broth
broccoli (cut into bite-size pieces)
tofu or seitan (bite-size pieces)
mung bean sprouts
mixture of greens (I prefer kale, lettuce, mint, cilantro and basil)
unsalted peanuts (crushed)
Bragg’s liquid aminos (or soysauce)
rice wine vinegar (or lime wedges)
sriracha hot chili sauce
What to do:
Prepare the noodles according to the directions. Boil a pot of water and prepare the veggie stock (I use veggie stock powder). Add the broccoli and tofu and boil until the broccoli is cooked. Mix in the noodles. Season with sriracha and Braggs.
Serve with peanuts, mung bean sprouts, greens and lime wedges or rice wine vinegar. This is such an awesome breakfast!
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