Faux Pho: Vegan Noodle Soup

Cook the noodles according to package directions, then immediately drain, and rinse in cold water. Toss with 1 teaspoon of cooking oil to keep from sticking. Add the sliced garlic and ginger, Szechuan peppercorns, crushed red pepper, and the remaining 1/4 cup of cooking oil to a cold wok, very deep skillet, or small stock pot. Mix together, then increase the heat to low. Allow the ingredients to sweat for 10-15 minutes. They should become fragrant, but do not let them burn.

Strain the solid ingredients from the oil, then return the oil to the pan. Heat the oil over medium, then add the minced garlic, bok choy, and red bell pepper. Saute for about 5 minutes, just long enough for the vegetables to begin to soften. Add the sesame oil, and the mushrooms. Saute for about 2 minutes. Add the minced ginger, followed by the mushroom broth. Bring the ingredients to a boil, then quickly reduce to a simmer. Add the soy sauce and the noodles.

Taste, then add salt and pepper as needed. You may also want to add a little crushed red pepper or Sriracha sauce to add a little heat.

Divide the soup, noodles, and vegetables into bowls, then garnish with the fresh basil and scallions.