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Rich, garlicky and full of buttery flavour these super simple miso noodles are a delicious, quick and much cheaper takeout alternative! This recipe is easily customisable so you can add more veggies, even protein (like tofu) of your choice | Recipe on thecookandhim.com #veganrecipes #veganmealidea #noodles #veganfood #easyveganrecipes #easyveganmeal #thecookandhim

Garlic Butter Miso Noodles

Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Quantity: 2 servings

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

  1. 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
  2. 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
  3. Give the wok a quick clean then heat the sesame oil
  4. Add the sliced mushrooms and stir fry for a few minutes until starting to soften and caramelise
  5. Stir in the butter flavouring, spring onions, sweetcorn and peas and cook for 1-2 minutes
  6. 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
  7. 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

Recipe by The Cook & Him at https://thecookandhim.com/recipes/garlic-butter-miso-noodles/