1 pkg. brown rice ramen
1 lb. broccoli
1 clove garlic, minced
1 onion, chopped
2 stalks celery, chopped
2 carrots, sliced
1 red or green bell pepper, sliced
1/4 lb. mushrooms, sliced
1 lb. tofu, drained and cut into cubes
3/4 c. chicken broth

Cut off broccoli flowerettes; peel off and discard tough outside layer of stalks, then cut stalks into 1/4 inch thick slices. Slice large broccoli flowerettes in half or thirds lengthwise. Cook noodles, according to package directions; drain well.

Place other ingredients in wok. Stir fry on high heat for 5 to 6 minutes until veggies are crisp-tender. Serve over noodles. 4 servings.