Black Sesame & Miso Noodle Stir Fry

Black Sesame & Miso Noodle Stir Fry

WSB| A peanut-free twist on a classic Asian style stir fry noodle dish made using Yaygit WSB Nut Butter.

Servings: 2

Prep time: 10 minutes

Cook time: 15 minutes

 

Ingredients:

4 Tbsp of Yaygit Organic WSB Nut Butter

2 serves of medium rice noodles  

1 cup broccolini heads  

1 medium carrot (diced) 

2 spring onions (green onions) (sliced) 

¼ English cucumber (cut into sticks) 

220g of extra firm tofu (cubed)  

1 tsp gluten free tamari  

3 tsp mirin  

¼ medium red onion (sliced) 

2 ½ tsp of chickpea miso (traditional miso works too) 

1 Tbsp of sea vegetables 

1/3 cup of water 

2 Tablespoons of olive oil  

Optional additions: veggies of your choice

Directions:

  1.  

    1. Place rice noodles in a bowl and over with warm water. Place aside  

    1. . In a large tossing bowl mix, gluten free tamari, mirin, Yaygit Organic WSB nut butter, chickpea miso, and 1/3 cup water. Stir until mixed thoroughly. Place aside  

    1. Cover sea vegetables with water place aside to stand 

    1. Heat frying pan with olive oil on medium heat. Add cubed tofu and toss until lightly brown, then add onions, carrot, and brocolini. Stir until vegetables lightly soften. 

    1. Drain rice noodles and add to frying pan. Toss until coated with vegetables and tofu. Continue cooking for about 4-8minutes until noodles and soft but not mushed. If noodles are still a little uncooked, add ¼ of water to pan, cover and let steam for about 2-4 mintues.  

    1. Drain and sqeeze soaked sea vegetable 

    1. Once noodles and stir fry are ready, place in the bowl containing  WSD mix in bowls. Add remaining ingredients, spring onions, sea vegetables , fresh cucumber sticks. Toss in bowl until all noodles and vegetables are covered in WSB sauce.  

    1. Serve and enjoy! 

Until next time... BREATHE, FEED, EAT.

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