BROCCOLI SOY NOODLES

If I had to eat at a fast food type restaurant, it would hands down be Noodles & Company. I know that really doesn't qualify as fast food, but it's as close as this vegetarian will get to it! One of my favorites on their menu is the Japanese Pan Noodles, which is a sweet and spicy udon noodle dish. I tried to recreate it in this recipe and failed miserably, but it still tasted totally delicious. Obviously soy is high in sodium, so feel free to make this with low sodium soy!

What you'll need to make it happen:

2 cups broccoli, cut into bit sized pieces

1/3 cup carrots, slivered

2 tablespoons green onions, sliced in small rings

2 cloves garlic, minced

8 oz medium rice noodles (most packages come with two "nests" of 8 ounces each)

For the sauce:

6 tablespoons soy sauce

2 tablespoons honey

1 1/2 teaspoons corn starch

3 tablespoons warm water

2 teaspoons sriracha (or another chile sauce)

oil for cooking veggies, about 1 tablespoon

How to make it happen:

Step 1: Bring a large pot of water to boil, and put rice noodles in. Don't break the "nest" they come in, simply let the noodles cook for a few seconds in the boiling water and push them under- they'll loosen up quickly and all fit in a large pot. Cook per instructions on package, drain, and set aside.

Step 2: If you rock at multi tasking, start cooking your veggies while the noodles cook. Begin by throwing your oil in a wok and bring to medium-high heat before adding anything.

Step 3: Throw in your carrots and cook for 1 minute, then adding your garlic & green onions, cooking for another minute. Add in your broccoli and cook for 3-4 more minutes, or until tender.

Step 4: Mix all your sauce ingredients together and add to your veggie mixture, bringing to a medium-low heat.

Step 5: Stir for a minute, letting your sauce thicken, and toss in your noodles, stirring to coat thoroughly.

Step 6: Serve up and enjoy!