For the Miso Sauce
- 2 tbsp white miso (40 g)
- 2 tbsp tahini or peanut butter (35 g)
- 2 tbsp maple syrup (35 g)
- 2 tbsp tamari (30 mL)
- 2 tbsp sesame oil (30 mL)
- 1 tbsp rice vinegar (15 mL)
- 2 tsp chili-garlic sauce (sambal oelek or Sriracha)
- 4 cloves garlic, grated (20 g)
- ⅓ cup warm water
For the Noodles & Vegetables
- 250 g dry wheat noodles (Chinese style lo mein), soba or ramen (I used Hakubaku Ramen noodles)
- 3 cups green cabbage, chopped (215 g)
- 3 cups sliced mixed mushrooms (approx. 160 g)
- 1 small white onion, thinly sliced (1 cup/120 g)
- 1 bunch green onions, thinly sliced
- Optional: 250 g tempeh or tofu, cut into small cubes
- 1 tbsp tamari
- green onions, thinly sliced
- sesame seeds
- toasted nori, thinly cut
- Make the Miso Sauce: Add all sauce ingredients to a medium bowl. Stir until smooth. Set aside.
- Cook the Noodles: Prepare noodles according to package directions. Once tender, drain and set aside.
- Cook Tofu or Tempeh (Optional): If using tempeh or tofu, heat 1 tbsp oil in a large pan, over medium-high heat. When the pan is hot, add the tempeh or tofu cubes. Cook for 6-8 min, breaking apart into smaller pieces, until golden-brown. Remove the pan from the heat, then drizzle over 1 tbsp tamari. Toss to combine. Transfer to a plate and set aside.
- Stir Fry the Veggies: Heat 2 tsp oil over medium-high heat. Add the mushrooms, cabbage and onions. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until tender. Add green onions, reserving some for serving. Cook for another 2-3 min, stirring often, until tender-crisp.
- Add Noodles & Sauce: To the pan, add drained noodles and miso sauce. Cook for 1-2 min, tossing gently, to coat noodles in sauce.
- For Serving: Divide noodles between bowls. Top with tempeh (if using), green onions, sesame seeds and toasted nori. Drizzle more chili-garlic sauce over top, if desired.
Chinese lo mein noodles, ramen or soba would be best here, but rice noodles for a gluten-free option.
The liquid amount may differ depending on what noodles are used, as some noodles are more absorbent ex. rice noodles. If using lo mein or soba, start with ⅓ cup water and add more, if necessary.
- Serving Size: 1/4 of recipe
- Calories: 364
- Sugar: 11 g
- Fat: 8.6 g
- Carbohydrates: 61 g
- Fiber: 5 g
- Protein: 11 g
Keywords: miso noodles, miso sesame noodles