Miso Sesame Noodle Bowl
Ingredients
Sauce
- 3 Tbsp soy sauce or tamari
- 1 Tbsp red miso paste
- 1 tsp sriracha (add more for spicy sauce)
- 1 tsp garlic powder
- 2-3 Tbsp vegetable stock or water
- 1 tsp cornstarch
Noodle components
- 1 tsp sesame oil or water
- 1 package (8 ounces) white mushrooms, chopped
- 1 cup chickpeas, drained and rinsed
- 8 ounces angel hair noodles, cooked
Garnishes
- Black or white sesame seeds
- Crushed red pepper
- Green onion, chopped
Preparation
In a medium bowl, combine all of the sauce ingredients together and whisk.
Heat a large pan or wok over medium heat.
Once hot, add the oil and mushrooms.
Sauté for 3-5 minutes, or until the mushrooms release their juices, stirring frequently.
Add the chickpeas to the pan and cook for 2 minutes.
Combine the cooked noodles and sauce and mix well for a couple of minutes.
Immediately take the pan off the heat and divide into bowls.
Garnish with sesame seeds, crushed red pepper, and chopped green onions.
Tips
Leftovers will last 2-3 days in the fridge. Garnish your noodles after reheating, not before.
