Savory and comforting MISO SESAME NOODLE BOWL đ 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. This is a quick and easy meal that your whole family will love. đ¤
You can find the recipe below & on my blog! I left the link in my đđź bio @itsallgoodvegan! Have a wonderful day friends xo .
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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. I used gluten-free millet angel hair pasta @bgofood .
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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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Recipe (yields 2-3 servings)âŁâŁ
đąIngredientsâŁâŁ
- 1 small head cauliflower, wash & cut into florets⣠& pat dry with paper towels âŁ
- 1 small green bell pepper, cubedâŁâŁ
- 1/2 small red onion, cubedâŁ
- 2 cloves garlic - slicedâŁâŁ
- 1/4 cup [40g] dry roasted cashewsâŁâŁ
- 4 dried Thai chilis/red chilisâŁ, softened in hot water & drainedâŁ
- oil for frying & cookingâŁâŁ
âŁđąBatter âŁ
- 3/4 cup [96g] all-purpose flourâŁ
- 1/2 - 3/4 cup ice-cold waterâŁ
- 1/4 teaspoon saltâŁ
- a few shakes of white pepperâŁ
đąSauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.âŁâŁ
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Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.âŁ
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Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.âŁ
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Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/âŁ
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)âŁ
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To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĂŠ onion until translucent. Then add garlic, bell pepper, chili & continue to sautĂŠ until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.âŁ
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Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.âŁ
*Please be sure to dry florets well before coating or the liquid will slowly thin down
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