Miso Sesame Noodle Bowl
Ingredients
Sauce
- 3 Tbsp soy sauce or tamari (gluten-free)
- 1 Tbsp red miso paste
- 1 tsp sriracha
- 1 tsp garlic powder
- 2-3 Tbsp vegetable stock, substitute for water
- 1 tsp cornstarch
Main components
- 1 tsp sesame oil, substitute for neutral oil or water
- 1 package (8 ounces) white mushrooms, chopped
- 1 cup chickpeas, drained and rinsed
- 8 ounces angel hair noodles
Garnishes
- Black or white sesame seeds
- Crushed red pepper
- Green onion, chopped
Preparation
Mix all sauce ingredients together in a bowl and set aside.
Heat sesame oil in a skillet over medium heat.
Add chopped mushrooms and sauté until browned.
Add chickpeas and cook for a few minutes until heated through.
Cook angel hair noodles according to package instructions and drain.
Add drained noodles to the skillet with the mushrooms and chickpeas.
Pour in the sauce and stir to combine; cook until everything is heated through.
Serve in bowls and garnish with sesame seeds, crushed red pepper, and chopped green onion.
