Red Miso Noodles
By OcadoLife
Published on 29 July 2021
Miso clings to the crunchy veg and slicks the filling noodles in this tasty stir fry, adding bags of umami. To make it gluten-free, use noodles made only with buckwheat – otherwise, ramen noodles or any other style all work well. Ready in 10 minutes and packed with veg, this is a go-to recipe for when energy is low at the end of the day but you still want a nutritious dinner. Time and servings
10 minsTotal time
4Servings
10 minsCooking time
Ingredients
- 280 g of buckwheat or ramen noodles
- 1 tbsp of toasted sesame oil
- 550 g of stir fry vegetables
- 3 tbsp of miso tasty organic red aka miso paste
- 2 spring onions, thinly sliced, to serve (optional)
- 2 red chillies, thinly sliced to serve (optional)
- 1 handful of coriander leaves, to serve (optional)
Method
Step 1
Bring a large saucepan of water to the boil. Once boiling, add the noodles and cook for 3 mins. After 1 min, use a fork to coax the noodles apart without breaking them.Step 2
Drain into a colander and rinse with cold water to stop them cooking further and set aside.Step 3
Heat the sesame oil in a large wok over a high heat. Once hot, add the veg and keep it moving for 2 mins to make sure it cooks evenly.Step 4
Mix together the miso and 3tbsp water so you have a loose, sauce-like consistency.Step 5
Add the miso to the veg and toss to coat. Add the noodles, toss and heat through for 1 min.Step 6
Divide between your serving bowls, add any of the toppings, if using, and enjoy.