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Red Miso Noodles

By OcadoLife
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…
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Time and servings

Total time
Servings
Cooking time

Ingredients

7 total
  • 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

6 steps

  1. 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.

  2. Step 2

    Drain into a colander and rinse with cold water to stop them cooking further and set aside.

  3. 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.

  4. Step 4

    Mix together the miso and 3tbsp water so you have a loose, sauce-like consistency.

  5. Step 5

    Add the miso to the veg and toss to coat. Add the noodles, toss and heat through for 1 min.

  6. Step 6

    Divide between your serving bowls, add any of the toppings, if using, and enjoy.