Miso Sesame Noodle Bowl

Ingredients

• 8 oz angel hair noodles (cooked according to package directions)
• 1 tsp sesame oil
• 3 tbsp soy sauce or tamari
• 1 tbsp red miso paste
• 1 tsp sriracha (add more for spicier sauce)
• 1 tsp garlic powder
• 2-3 tbsp vegetable stock (substitute for water)
• 1 tsp cornstarch
• 1 package (8 oz) white mushroom, chopped
• 1 cup chickpeas, drained and rinsed
• to taste sesame seeds (black or white)
• to taste crushed red pepper
• to taste green onion, chopped

Instructions

1. 1

   Cook the angel hair noodles according to package directions, then drain and set aside.

2. 2

   In a small bowl, whisk together soy sauce, red miso paste, sriracha, garlic powder, vegetable stock, and cornstarch until smooth.

3. 3

   Heat sesame oil in a large pan or wok over medium-high heat. Add chopped mushrooms and cook for 5-7 minutes until golden and tender, stirring occasionally.

4. 4

   Add the drained chickpeas and stir to combine with the mushrooms.

5. 5

   Pour the miso sauce mixture into the pan and stir well, cooking for 2-3 minutes until the sauce thickens and coats the mushrooms and chickpeas.

6. 6

   Add the cooked noodles to the pan and toss everything together until well combined and heated through.

7. 7

   Divide the noodle bowl between serving bowls and garnish with sesame seeds, crushed red pepper, and chopped green onion.

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