4 vegetarian noodle bowl Recipes

vegetarian pho soup base (pacific brand organic soup starters), chicken stock, red onion, halved and sliced thinly - divided, garlic, sliced, fresh ginger, grated, juice from 1/2 lemon, thick rice noodles (pad thai noodles), vietnamese chicken sausage, mung bean sprouts, lime cut into wedges, mint leaves, basil leaves, cilantro leaves, sliced green onions, sriracha, fish sauce/soy sauce, fresh serrano or jalapenos, thinly sliced

canola oil, divided, drained no-salt-added whole-kernel corn, eggs, vertically sliced onion (about 1 medium), sliced fresh shiitake mushroom caps, vegetarian dashi, torn spinach, low-sodium soy sauce, mirin (sweet rice wine), cooked soba (buckwheat noodles), sliced green onions (optional)

cooked spaghetti , whole wheat, peas, frozen, carrot, sliced diagonally, celery, thinly sliced, mushroom, sliced, garlic clove, small minced, green onion, thinly sliced, plain fat-free yogurt, peanut butter, fish sauce, coconut, shredded, sweet n low (to taste), red pepper flakes (start with less, work up to desired heat), water