Shirataki Noodles with Ginger Miso Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g shirataki noodles
- 200 g smoked tofu
- 100 g broccoli
- 100 g mushrooms, brown
- 100 g beans (edamame)
- 3 spring onion (s)
- 0.5 ½ bunch coriander
- 2 tablespoon sesame (sesame seeds)
- 2 tablespoon soy sauce
- 1 teaspoon cornstarch
- Vegetable oil
- salt
For the sauce:
- 4 tablespoon soy sauce
- 2 tablespoon miso paste
- 2 tablespoon sesame oil
- 2 tablespoon lime juice
- 1 tablespoon agave syrup
- 1 tablespoon ginger, ground
- 1 teaspoon chilli flakes
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Dry the tofu with a kitchen towel, cut into cubes, put in a bowl and mix in the starch. Rinse the pasta under running water and set aside to drain. Cut the mushrooms and spring onions into slices, chop the coriander into small pieces. Chop the garlic cloves and mix carefully with the remaining sauce ingredients. Steam the broccoli together with the edamame until the broccoli is still firm to the bite.
- Heat some vegetable oil in a large pan or wok and fry the tofu all over for 10 minutes until crispy. Deglaze with the soy sauce and set aside.
- Fry the mushrooms in the same pan and lightly salt them. After two minutes, add the broccoli, spring onions and the edamame and fry for three minutes. Stir in the pasta and fry everything together for another three minutes. Then stir in the sauce and tofu, divide everything into two bowls and garnish with the coriander and sesame seeds.
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