Hello kittens! I hope you’re having a nice weekend and managed to get at least 5 minutes to do something for yourself – we’re getting into one of the busiest times of the year, we just left Halloween and preparing for Christmas (and for the U.S. cats, Thanksgiving too!). Yesterday, my town had the first Christmas event of the season and it was so crowded! Plenty of lovely handmade stuff, though, from candles, soaps, and gin (!!!). Also, I had another Taek-Won-DO pre-grading, now going for a blue belt red tag! In addition to this, with my partner, we went to his brother’s birthday dinner: always lovely to see his family but at the end of the day I was happy to go to bed. And I won’t have a free Saturday until next year. I’m already tired.

Anyway, here is a recipe that has it in the name our favourite characteristics: Quick and Easy Miso Noodles by RunningOnRealFood.

Ingredients

For the Miso Sauce

• 2 tbsp white miso
• 2 tbsp tahini or peanut butter
• 2 tbsp maple syrup
• 2 tbsp tamari
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 tsp chili-garlic sauce (sambal oelek or Sriracha)
• 4 cloves garlic, grated
• ⅓ cup warm water

For the Noodles & Vegetables

• 250 g dry wheat noodles (Chinese-style lo mein), soba or ramen
• 3 cups green cabbage, chopped
• 3 cups sliced mixed mushrooms
• 1 small white onion, thinly sliced
• 1 bunch green onions, thinly sliced
• Optional: 250 g tempeh or tofu, cut into small cubes
• 1 tbsp tamari

Garnishes

• green onions, thinly sliced
• sesame seeds
• toasted nori, thinly cut 

Instructions

1. Make the Miso Sauce: Add all sauce ingredients to a medium bowl. Stir until smooth. Set aside.
2. Cook the Noodles: Prepare noodles according to package directions. Once tender, drain and set aside.
3. 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. 
4. 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.
5. Add Noodles & Sauce: To the pan, add drained noodles and miso sauce.  Cook for 1-2 min, tossing gently, to coat noodles in sauce. 
6. 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.

I hope you’ll enjoy it!

Love,

TVCL xx