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Rice Noodle and Vegetable Soup with Beef Broth

- super easy to make - very quick

I don’t have exact measurements of ingredients because I tend to wing it, but here is what I used:

Rice noodles Broccoli Carrots (peeled and quartered) Celery (halved and chopped) Kale (chopped) Onion (finely chopped) Garlic (minced) Olive oil Sesame oil Beef Broth Garlic powder Onion powder Salt and Pepper Ginger Hot sauce

First cook the rice noodles according to package. I usually cook them a little less time because they get cooked two more times after boiling. After they are done boiling, drain and add about a tbsp. of sesame oil to them. Set aside. Next, after all your veggies are chopped, add about a tbsp. of olive oil to a large frying pan. Once warm, add onion and garlic and cook until soft. After the onions are soft, add all your vegetables and a bit of sesame oil. While your veggie are cooking, add a pinch of garlic and onion powder, salt and pepper, and a tsp. of ginger. Stir every once and a while. When your vegetables start to get soft, add your noodles to the frying pan. After they have cooked for around 3-5 minutes together, add in your beef broth. Add as much as you would like, depending on how thin you want your soup to be. Let simmer for around 3 minutes. Lastly, I add hot sauce for a little extra punch.