Cook the noodles in a pot of boiling salted water until just tender, 3 to 4 minutes. Drain and rinse in cold water to stop the cooking process. Set aside. Heat the oil in a large pot over medium heat. Add the garlic, scallions, carrot, ginger, bok choy, and mushrooms.
Cook, stirring, until softened, about 2 minutes. Stir in the broth, soy sauce, 1 teaspoon sriracha or to taste, and salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer and cook until the vegetables are tender, about 5 minutes. Stir in the reserved noodles. Taste and adjust the seasonings. To serve, ladle into bowls and top with the cilantro.
—From Quick-Fix Vegan by Robin Robertson / Andrews McMeel Publishing
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