Miso peanut butter noodles

Miso peanut butter noodles

Tags

Noods

Cook

Ingredients

  • 2 tsp sesame oil
  • 6 cloves garlic, minced
  • 4 spring onions
  • 1 tbsp miso
  • 3 tbsp peanut butter
  • 350ml vegetable stock
  • 250ml oat milk
  • 1 ½ tsp mushroom powder
  • 2 shin ramyun
  • 1 shin ramyun seasoning packet
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 2 tsp light soy sauce
  • 1 block tofu
  • 1 tbsp garlic
  • 1 tsp light soy
  • 1 tsp doubanjiang
  • 1 tsp oyster sauce
  • 1 tsp shaoxing wine
  • Pak choi
  • Sesame seeds
  • Shichimi
  • Chilli oil

Steps

  1. Drain and press the tofu. Once done crumble the tofu until it resembles mince.
  2. In the pan with a little sesame oil add the ginger, garlic and tofu.
  3. Once slightly crispy add the soy sauce, doubanjiang, oyster sauce and shaoxing wine.
  4. Mix well then set aside.
  5. In a pot add sesame oil and stir fry garlic and whites of spring onions for 45 secs.
  6. Add miso and peanut butter and fry until combined.
  7. Add stock, oat milk and mushroom powder, mix and bring to a boil before reducing to simmer.
  8. Add seasoning packet, sugar to taste and add rice vinegar and soy sauce.
  9. Add noodles and cook for 2-3 minutes. Add pak choi.
  10. Add pak choi, tofu, spring onion greens, sesame seeds and chilli oil.