Asian Miso Noodles
A while ago I showed here a recipe for a kid friendly Peanut Butter Pasta. This recipe is very similar however I upgraded it slightly by adding miso. Asian people use miso not only to prepare famous miso soup but also as a dressing, marinade and an ingredient in many sauces. Miso paste is not only very tasty but also very healthy. It is made from fermented rice or soybeans and the fermentation process is what makes it so healthy. During fermentation millions of gut friendly bacteria are able to grow inside and when we consume fermented food, those little guys travel to our intestines where they work by improving our digestion, boosting our immunity and produce some very important for our health vitamins (biotin and vit K).
That is exactly why we should consume more fermented foods and consuming miso completely raw, uncooked is even better because cooking process kills those friendly bacteria and we do not get any benefit.
Ingredients (2 servings):
2 bunches Asian wheat or Soba noodles
1 cup favorite frozen stir-fry mix vegetables
2 Tbsp miso paste (I used white miso)
1 Tbsp low-sodium soy sauce
1 Tbsp peanut butter (Tahini works great too)
1/4 cup water
2 Tbsp chopped peanuts
2 sliced scallions
- Cook noodles according to a package instructions.
- During last 2 min of cooking, add frozen stir-fry vegetables, bring to a boil and blanch for 1 min.
- Drain pasta and vegetables and cool under cold running water.
- In a bowl mix together miso, soy sauce, peanut butter and water.
- Place noodles in a big bowl. Pour sauce and mix so it is distributed evenly.
- Sprinkle with chopped peanuts and scallions.
- Serve cold (great to take in a lunchbox)