Miso Noodles with Mushrooms and Cabbage

Ingredients

white miso paste

2 tbsp

tahini

2 tbsp

maple syrup

2 tbsp

tamari

2 tbsp

sesame oil

2 tbsp

rice vinegar

1 tbsp

sambal oelek

2 tsp

garlicgrated

4 cloves

waterwarm

1/3 cup

wheat noodles

8 oz

green cabbagechopped

3 cups

mixed mushroomssliced

3 cups

white onionthinly sliced

1 small

green onionthinly sliced

1 bunch

neutral oil

3 tsp

salt

to taste

black pepper

to taste

sesame seeds

for serving

noritoasted, thinly cut

for serving

Method

1. 01Bring a pot of water to a boil and cook noodles according to package directions. Drain and set aside.10 min
2. 02Whisk miso, tahini, maple syrup, tamari, sesame oil, rice vinegar, sambal oelek, garlic, and warm water until smooth.
3. 03Heat 2 tsp oil in a large skillet over medium-high heat. Add cabbage, mushrooms, and onion with a pinch of salt and pepper. Stir-fry 4-6 minutes until cabbage softens.
4. 04Add green onion and cook 2-3 minutes more until tender-crisp.
5. 05Add drained noodles and sauce to the pan. Toss gently 1-2 minutes to coat. Add water 2 tbsp at a time if needed to adjust consistency.
6. 06Divide noodles between bowls. Top with sesame seeds and nori. Drizzle with extra sambal oelek if desired.

Fits

• Vegan
• Vegetarian
• Pescatarian