Ginger Noodle Bowl: The Vegan Version

By JillyEnFuego

5.0 / 5

25min

15min

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2 tablespoons coconut oil
2 ½ pounds bok choy cut into bite-sized pieces
6 cloves garlic grated
1 (3 inch) piece fresh ginger grated
3 cups shredded carrots
2 teaspoons Chinese five-spice powder
1 teaspoon ground cumin
12 cups vegetable broth
2 (2 ounce) packages cellophane noodles
3 cups fresh bean sprouts
5 scallions trimmed and thinly sliced