Ginger Scallion Ramen Noodles (Vegan)

Cook the ramen noodles according to package directions in vegetable broth. Drain, reserving about 1/2 cup of the broth. Set aside.

While the noodles are cooking, prepare the ginger scallion sauce. In a small bowl, combine minced ginger, sliced scallion whites (reserve the greens), soy sauce, rice vinegar, sesame oil, maple syrup (if using), and red pepper flakes. Set aside.

Heat a wok or large skillet over medium-high heat. Add neutral oil. Add the minced garlic and cook for about 30 seconds, until fragrant.

Add broccoli florets, sliced carrots, and bell pepper to the wok. Saute for 5-7 minutes, or until the vegetables are tender-crisp. Add a splash of reserved broth if needed to prevent sticking.

Add the cooked ramen noodles and the ginger scallion sauce to the wok. Toss to coat the noodles and vegetables evenly.

If the noodles seem dry, add a little of the reserved broth until the desired consistency is reached.

Serve immediately, garnished with sliced scallion greens and sesame seeds (if using).