Miso Sesame Noodle Bowl
Ingredients
- 3 tbsp soy sauce or tamari, i used gluten-free
- 1 tbsp red miso paste
- 1 tsp sriracha add more a spicy sauce
- 1 tsp garlic powder
- 2-3 tbsp vegetable stock, substitute for water
- 1 tsp cornstarch
- miso sesame noodles
- 1 tsp sesame oil, substitute for water
- 1 package (8 ounces) white mushroom, chopped
- 1 cup of chickpeas, drained and rinsed
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
Saute for 3-5 minutes, or until the mushrooms let out 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 mins). Immediately take the pan off the heat and divide it into bowls. Garnish with sesame seeds, crushed red peppers, and chopped green onions. Leftovers will last 2-3 days in the fridge
Garnish your noodles after you reheat them, not before
