Miso Noodles
Try these Miso Noodles and get excited about all the ingredients involved! I love making noodle bowls when I am pressed on time or energy.
Equipment
- oven
- stove
Ingredients
NOODLE BOWL INGREDIENTS
- 1 package Thai rice noodles
- 1 tbsp olive oil
- 1 tbsp sesame oil
- pinch of chilli flakes
- 3 green onion (sliced)
- 1 garlic clove
- 3 cups cremini mushrooms (sliced)
- 2 clusters of baby bokchoy (peeled apart)
- ½ red bell pepper (sliced)
- Handful wild or baby spinach
- ½ block tofu (pressed and cut into cubes)
- 1 tbsp olive oil
- sea salt and cracked pepper
- miso sauce (see below)
- sesame seeds
- peanuts
- sriracha
MISO SAUCE INGREDIENTS
- 2 tbsp miso
- 2 tbsp tamari
- 1 tsp ginger (minced)
- 2 tsp sesame oil
- 1 tbsp sweet brown rice vinegar
- 2 tbsp Korean BBQ sauce
- 1 garlic clove (minced)
Instructions
NOODLE BOWL INSTRUCTIONS
- FOR TOFU—Preheat the oven to 400. Drizzle olive oil and sprinkle salt and pepper on tofu cubes. Toss to combine. Roast for 20 minutes, flip and bake 5 minutes more.
- Bring a pot of salted water to a boil. Cook noodles as per package (I usually cook under recommended time). Reserve 1/2 cup of noodle water. Stop the noodles with cold water and set to the side. Do not over cook.
- Heat a large pan over medium high heat. Add sesame oil, olive oil and chilli flakes. Next, toss white parts of green onion (reserving green part for later) and sauté for a couple minutes. Add in mushrooms. Season salt and pepper. Add in garlic, red pepper and bokchoy. Toss cooked noodles and miso sauce in with the veggies and toss to combine. If the mixture appears too thick, splash a little reserved noodle water.
- Transfer to bowls and sprinkle with sesame seeds, peanuts, green onion tops and a drizzle of sriracha.
MISO SAUCE INSTRUCTIONS
- Whisk everything into a bowl. Add to whatever noodle or rice dish you desire.