Rich, garlicky and full of buttery flavour these super simple miso noodles are delicious, quick and a takeout alternative! This vegan recipe is customisable, you can add more veggies, or protein (like tofu) of your choice.
Ingredients
Sauce
- 1/2 cup (125ml) water
- 4-5 cloves garlic – crushed
- 3 teaspoons soy sauce or liquid aminos
- 1 tablespoon miso paste
- 1 heaped teaspoon vegetable bouillon or 1 veggie stock cube
- 25 drops Foodie Flavours Butter flavouring
- 1 tablespoon cornflour
Stir Fry
- 1 tablespoon sesame oil
- 300g chestnut mushrooms – thickly sliced
- 20-25 drops Foodie Flavours Butter flavouring
- 3/4 cup (60g / 1 regular bunch) spring onions – trimmed and finely sliced
- 1/2 cup (75g) sweetcorn
- 1/2 cup (75g) petit pois peas
- 300g pack straight to wok noodles
- 1 teaspoon sesame seeds
Instructions
2 Servings / Prep time 15 mins / Cook time 15 mins
Instructions
- Start with the sauce – into a wok put the water, crushed garlic, soy sauce, miso paste and butter flavouring. In a small bowl whisk the cornflour with a little extra water to make a runny paste
- Bring to the boil then stir in the cornflour slurry, stirring to make a thick, glossy sauce. Pour into a bowl or jug and set aside
- Give the wok a quick clean then heat the sesame oil
- Add the sliced mushrooms and stir fry for a few minutes until starting to soften and caramelise
- Stir in the butter flavouring, spring onions, sweetcorn and peas and cook for 1-2 minutes
- Return the sauce to the pan followed by the noodles and stir well, cooking for a couple of minutes to thoroughly heat the noodles and veggies
- Serve in bowls with a sprinkle of sesame seeds
Notes:
Chill any leftovers and store in the fridge. Reheat thoroughly in a microwave until piping hot
For more recipe tips visit The Cook and Him – Garlic Miso Noodles Recipe
