Chop all vegetables and aromatics (garlic, ginger - can be grated, green onions and cilantro) and set aside.
Prepare sauce by combining dark soy sauce (or any soy sauce you have), sriracha hot sauce and Gochujang. Heat a non stick pan. You can lightly grease it or if you can skip it to save extra calories. Add chopped mushrooms and without stirring, let them brown.
After mushrooms browned, add chopped garlic and ginger.
Move mushroom aside to make space for an egg. Scramble the egg on the pan.
Add your leftover vegetables (in my case that is broccoli and brussel sprouts), leftover protein (I had some rotisserie chicken). Warm it up quickly.
In a separate pot, boil water. Add the millet and brown rice ramen and cook for half the time that the container instructions indicate. Transfer the half-cooked ramen onto stir fry pan with vegetables.
Thin out the sauce with half a cup of water and add to on top of the noodles.
Add green onions and cilantro. Turn the heat off and stir. Serve right away.
