Easy on the Budget Ramen Veggie Dish

I was out all day, and hadn't eaten anything but one cookie. I was hungry! So I chopped up a little of this and a little of that, put the noodles on to boil and dinner came together quick and easy! Created for the Dining on a Dollar Contest!

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 1⁄2 large carrot, diced
• 1⁄2 red bell pepper, diced
• 1⁄2 medium zucchini, diced or 1⁄2 medium  other squash
• 1  green onion, sliced thinly
• 1  tablespoon margarine or 1  tablespoon olive oil
• 5  ounces frozen spinach
• 1  cup vegetable broth or 1  cup chicken broth
• 1 (3 ounce) package  Top Ramen noodles
• 2  teaspoons soy sauce
• 1  teaspoon  sesame oil
•  roasted peanuts (to garnish)
•  salt and pepper

Directions

1. Put margarine in a large skillet. Heat to medium high and toss in carrot and red bell pepper. Cook, stirring, for about 5 minutes, to soften.
2. Add zucchini and green onion, and cook another 5-7 minutes, till tender. Add the frozen spinach and the one cup broth, along with soy sauce. Cover and simmer about 5 minutes.
3. Meanwhile, heat 2 cups water and cook ramen noodles 2-3 minutes, or until tender. You may use seasoning packet if you like. Drain.
4. Add veggies to noodles, place in bowls. Salt and pepper to taste.
5. Drizzle a little sesame oil over and sprinkle roasted peanuts on top.
6. Serve with extra soy sauce. Enjoy!
7. Note: This is good with a little diced tofu added too! Or add meat if you like.