Asian Noodles with Veggies

Asian Noodles with Veggies

I was craving something with fresh, crunchy veggies and a salty broth for supper, so I thought an Asian style noodle bowl would hit the spot. I happened to have some miso paste in the fridge, so I made my broth base with that, and used some fresh, crunchy veggies: snap peas, zucchini and red pepper.  I used a chicken breast half that I had in the freezer, but this would be good with tofu, or even just the veggies.  I added some extra flavourings to make mine subtly Thai-ish, which are optional.  I prepared all the vegetables first, to make things easier, as this cooks up really quickly.  This amount serves two.

Ingredients:

1 tablespoon coconut oil (for cooking)
1 small shallot, finely minced
1-2 garlic cloves, finely minced
a handful of mushrooms (I used shiitake), sliced
1 small zucchini, julienned
a handful of snap or snow peas, sliced in half lengthwise
1/4 of a red pepper, or one small carrot, julienned
1 chicken breast, or 1/2 block of extra firm tofu *(optional)
1 tablespoon miso paste
1 tablespoon coconut (or brown) sugar *(optional for Thai flavour)
3 tablespoons soy sauce
1 tablespoon fish sauce *(optional for Thai flavour)
1/2 teaspoon sesame oil
squeeze of fresh lime juice, about 1 tablespoon *(optional for Thai flavour)
1/2 teaspoon hot red chili paste
1 cup boiling water
4 ounces rice noodles
small handful of peanuts or cashews, chopped *(optional for Thai flavour)

Cook rice noodles according to package directions, adding a bit of oil to the water so they don’t stick together.  Drain and set aside.

Boil water, measure out one cup, and add the tablespoon of miso paste to the water and blend thoroughly with a whisk.  Add the soy sauce, sesame oil, chili paste, and (if using) sugar, fish sauce and lime juice, and blend again. Taste mixture to see if any additional seasonings are needed.

In a large skillet, heat coconut oil over low-medium heat, add shallots and garlic, and sauté until lightly brown, then add chicken or tofu and cook through.  Add mushrooms, cook for another minute, and then add the rest of the veggies and toss together gently. Pour in the cup of miso mixture, turn up the burner to medium-high, and heat just until liquid is steaming hot and bubbling, so the veggies don’t get overcooked.  Add noodles, toss again to combine and heat through, and serve in bowls with chopped nuts on top.  Serve with a fork for the veggies and a spoon for the broth.

Printable version:

Asian Noodles with Veggies

Ingredients

  • 1 tablespoon coconut oil for cooking
  • 1 small shallot finely minced
  • 1-2 garlic cloves finely minced
  • a handful of mushrooms I used shiitake, sliced
  • 1 small zucchini julienned
  • a handful of snap or snow peas sliced in half lengthwise
  • 1/4 of a red pepper or one small carrot, julienned
  • 1 chicken breast or 1/2 block of extra firm tofu *(optional)
  • 1 tablespoon miso paste
  • 1 tablespoon coconut or brown sugar *(optional for Thai flavour)
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce * optional for Thai flavour
  • 1/2 teaspoon sesame oil
  • squeeze of fresh lime juice about 1 tablespoon *(optional for Thai flavour)
  • 1/2 teaspoon hot red chili paste
  • 1 cup boiling water
  • 4 ounces rice noodles
  • small handful of peanuts or cashews chopped *(optional for Thai flavour)

Instructions

  1. Cook rice noodles according to package directions, adding a bit of oil to the water so they don't stick together. Drain and set aside.
  2. Boil water, measure out one cup, and add the tablespoon of miso paste to the water and blend thoroughly with a whisk.
  3. Add the soy sauce, sesame oil, chili paste, and (if using) sugar, fish sauce and lime juice, and blend again. Taste mixture to see if any additional seasonings are needed.
  4. In a large skillet, heat coconut oil over low-medium heat, add shallots and garlic, and sauté until lightly brown, then add chicken or tofu and cook through.
  5. Add mushrooms, cook for another minute, and then add the rest of the veggies and toss together gently.
  6. Pour in the cup of miso mixture, turn up the burner to medium-high, and heat just until liquid is steaming hot and bubbling, so the veggies don't get overcooked.
  7. Add noodles, toss again to combine and heat through, and serve in bowls with chopped nuts on top. Serve with a fork for the veggies and a spoon for the broth.
Posted on:

Leave a reply

Time limit is exhausted. Please reload CAPTCHA.