Miso Sesame Noodle Bowl πŸœπŸ˜‹

Miso Sesame Noodle Bowl πŸœπŸ˜‹
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​Recipe
​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 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
8 ounces of angel hair noodles, cooked according to the back of the package

Garnishes
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.
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by itsallgoodvegan

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