(Vegan, Gluten-Free, Soy-Free)
(Serves ~3)
Ingredients:
3 single serving packages of forbidden rice ramen
1 head of bok choy, leaves separated
1 broccoli crown, chopped
1 small baby eggplant, cubed
1/4 cup of coconut nectar
1/2 cup of water
4 garlic cloves, minced
Pinch of sea salt (optional)
Chopped scallions and cashews for topping (optional)
Steam the broccoli and the bok choy until tender, saute the eggplant in a bit of water until it is cooked through, and cook the forbidden rice ramen according to the package. In a small bowl, mix together the water, coconut nectar, minced garlic and optional salt to make the sauce. Once the vegetables and the ramen noodles are cooked through, combine them in a pan and pour over the sauce. Cook on low heat for 5 mins while stirring. Serve in bowls and top with chopped scallions and cashews as desired. Enjoy!