Spicy Miso Noodles

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 20 minutes

재료

2 tbsp white miso paste (40 g)

2 tbsp tahini or peanut butter (35 g)

2 tbsp maple syrup (35 g)

2 tbsp tamari or reduced sodium soy sauce (30 mL)

2 tbsp sesame oil (30 mL)

1 tbsp rice vinegar (15 mL)

2 tsp chili-garlic sauce (sambal oelek or Sriracha)

4 cloves garlic, grated or crushed (20 g)

⅓ cup warm water

250 g dry wheat noodles (Chinese style lo mein, soba or ramen)

3 cups green cabbage, chopped (215 g)

3 cups sliced mixed mushrooms (approx. 160 g)

1 small white onion, thinly sliced (1 cup/120 g)

1 bunch green onions, thinly sliced

Optional: 250 g tempeh or tofu (cut into small cubes)

1 tbsp tamari

green onions (thinly sliced)

sesame seeds

toasted nori (thinly cut)

방향

Make the Miso Sauce: Add all sauce ingredients to a medium bowl. Stir until smooth. Set aside.

Cook the Noodles: Prepare noodles according to package directions. Once tender, drain and set aside.

Cook Tofu or Tempeh (Optional): If using tempeh or tofu, heat 1 tbsp oil in a large pan, over medium-high heat. When the pan is hot, add the tempeh or tofu cubes. Cook for 6-8 min, breaking apart into smaller pieces, until golden-brown. Remove the pan from the heat, then drizzle over 1 tbsp tamari. Toss to combine. Transfer to a plate and set aside.

Stir Fry the Veggies: Heat 2 tsp oil over medium-high heat. Add the mushrooms, cabbage and onions. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until tender. Add green onions, reserving some for serving. Cook for another 2-3 min, stirring often, until tender-crisp.

Add Noodles & Sauce: To the pan, add drained noodles and miso sauce. Cook for 1-2 min, tossing gently, to coat noodles in sauce.

For Serving: Divide noodles between bowls. Top with tofu or tempeh (if using), green onions, sesame seeds and toasted nori. Drizzle more chili-garlic sauce over top, if desired.

영양 정보

• 칼로리: 364 kcal
• 지방 전체: 8.6 g
• 탄수화물 전체: 61 g
• 식이섬유: 5 g
• 총 당류: 11 g
• 단백질: 11 g