Miso Noodles

This is a Japanese-style dish made of tender noodles, green onion and perfectly seared shiitake mushrooms, edamame and bok choy in a deliciously creamy miso-based sauce.

– ¼ cup white miso paste – 1/4 cup tahini can substitute peanut butter – 3 Tablespoons low sodium tamari – 3 Tablespoons rice vinegar – 2 Tablespoons mirin – 1 Tablespoon garlic chili sauce – 2 teaspoons minced garlic about 2 medium cloves – 2 teaspoons sesame oil toasted or untoasted – 1/3 cup sliced green onion

Sauce Ingredients

In a medium bowl, whisk together all sauce ingredients with a wire whisk. Set aside.

– 8 oz dry noodles – 2 teaspoons sesame oil – 8 ounces shiitake mushrooms  – 2 cups edamame beans – 2 bunches baby bok choy  – sesame seeds

Other Ingredients

Bring a pot of water to a boil and cook the noodles according to the package directions. Cook them al dente so they won’t be overcooked.

Sear the vegetables. On another burner, start heating a large skillet over medium-high heat.

Toss it all together! Add the cooked noodles and sauce mixture to the pan with the veggies. Use tongs to toss until everything is coated in sauce.

Garnish and serve! Divide the noodles mixture into 4 serving bowls. Sprinkle with green onion, sesame seeds, chili crisp oil and any other garnishes you are using and enjoy!

Miso Noodles