Recipe

Savory And Comforting MISO SESAME NOODLE BOWL 🍜 Gluten-fr

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Savory and comforting MISO SESAME NOODLE BOWL 🍜 Gluten-free, vegan, and whipped up in 25 minutes or less. Made with gluten-free noodles, miso sauce, mushrooms, chickpeas, and topped with sesame seeds by @itsallgoodvegan⠀

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3 Tbsp soy sauce or tamari, I used gluten-free⠀
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⠀
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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.⠀
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Garnishes⠀
Black or white sesame seeds⠀
Crushed red pepper⠀
green onion, chopped⠀
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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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