Easy Veggie Ramen

• 1 Tablespoon Vegetable Oil
• 1/4 cups Sliced Yellow Or White Onion
• 1 whole Carrot, Sliced Thin On An Angle
• 2 cups Water
• 1-1/2 Tablespoon Fish Sauce
• 1 Tablespoon Soy Sauce
• 1 package (3 Oz. Package) Ramen Noodles
• 1/2 cups Shredded Napa Cabbage
• 1/4 cups Left Over Chicken, Beef, Or Pork, Thinly Sliced (OPTIONAL)
• 1 whole Scallion, Chopped
• 1 pinch Fresh Herbs Like Basil, Thai Basil, Or Cilantro
• 1 whole Thai Bird Chili (or Sriracha Sauce)

1. 1. Heat vegetable oil in a medium-sized saucepan over moderate heat. When the oil shimmers, add the sliced onion and carrot and cook until the onion becomes fragrant, about one minute. Add the 2 cups of water and bring to a boil. Add fish sauce and soy sauce to season the water. Add one package of ramen noodles (toss the flavor packet!) and cook until tender, about 2 minutes. Add the napa cabbage and remove from heat.
2. 2. Pour broth and noodles into a nice big bowl. Top with leftover meat (if you have it) and green onions. Garnish with fresh basil and chilies (or substitute with a teaspoon of Sriracha sauce). Serve with a spoon and chop sticks. Get slurping!

vegetable oil, ubc, carrot, water, fish sauce, soy sauce, ramen noodles, cabbage, ubc, scallion, fresh herbs

Taken from tastykitchen.com/recipes/soups/easy-veggie-ramen/ (may not work)