Reposted from @veganbowls Miso Sesame Noodles by @itsallgoodvegan 😍 Check out these noodles seved with some tofu!
1 tsp sesame oil, substitute for neutral oil or water
1 package (8 ounces) white mushroom, chopped
1 cup of cooked edamame, shelled
8 ounces of rice noodles, cooked according to the back of the package.
3 Tbsp soy sauce or tamari (gluten-free)
1 Tbsp red miso paste
1 tsp sriracha
1 tsp garlic powder
2-3 Tbsp vegetable stock, substitute for water
1 tsp cornstarch
Air Fried Tofu
Black or white sesame seeds
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 edamame to the pan and warm for 2 minutes.
Combine the cooked noodles and sauce and mix well. Cook for an additional 2 minutes, stirring.
Take the pan off the heat and divide it into bowls. Garnish with tofu, sesame seeds, and chopped green onions.
Leftovers will last 2-3 days in the fridge. Garnish your noodles after you reheat them, not before.
If you’re looking for plant-based recipes and inspiration, head on over to our website www.veganbowls.com!
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