Go Back

Asian-Style Noodles with Veggies

Print Recipe
Author Samantha

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
  • ¼ 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
  • ½ teaspoon sesame oil
  • squeeze of fresh lime juice about 1 tablespoon *(optional for Thai flavour)
  • ½ 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

  • 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.