Description
All it takes is 15 minutes to whip up a batch of these stir-fried Miso Noodles!
Ingredients
Units
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Miso Stir-Fry Sauce
- 2 tbsp miso paste
- 2 tbsp water
- 1 tbsp dark soy sauce (can sub regular soy sauce)
- 1 tbsp sesame oil
- 1 tbsp coconut sugar (can sub honey or maple syrup)
- 1 tsp red chilli flakes
Noodles
- 8oz rice noodles
- 1 tbsp avocado oil
- 2 scallions, chopped
- 2 garlic cloves, minced
- 2 tbsp minced ginger
- 2 cups baby bok choy, chopped
Instructions
- Prepare the sesame sauce by mixing the sauce ingredients together in a bowl. Set aside.
- Cook the rice noodles according to package directions, but leave them slightly undercooked. (They’ll cook more in the pan with the sauce.)
- Heat the avocado oil in a large non-stick skillet on medium-high heat add the scallions, ginger and garlic and let cook for 1-2 minutes.
- Add the baby bok choy and cook for 2-3 minutes.
- Reduce the heat to medium, then add the rice noodles and miso stir-fry sauce to the pan and mix everything together.
- Serve as is or topped with more scallions and sesame seeds.
Notes
- I recommend using reduced-sodium miso if you want to control your sodium intake.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 400
- Sugar: 7g
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 4.5g
- Protein: 8.5g