Anybody craving comfort good right now?
Melbourne’s cold weather screams for a warm satisfying meal.
Is there anything better than having a light but comforting meal, leaving you satisfied and gently full, followed by cuddling into a warm blanket with a nice cuppa in your hands, watching your next favourite episode on Netflix?
3 Tbsp soy sauce or tamari
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 potato starch
Miso Sesame Noodles
1 tsp sesame oil, substitute for water
1 package (8 ounces) white mushroom, chopped
1 cup of chickpeas, drained and rinsed
8 ounces of gluten free noodles, cooked according to the back of the package.
Black or white sesame seeds
Crushed red pepper
green onion, chopped
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. Recipe by @itsallgoodvegan