Description
These creamy peanut miso noodles with shiitake mushrooms are enveloped in a rich coconut sauce. (Adapted from Deliciously Ella)
Ingredients
Scale
- One 8-ounce package dried brown rice noodles (ramen, udon, or lo mein also OK)
- 1 tablespoon neutral cooking oil
- 5 ounces shiitake mushrooms (about 7 medium), stemmed and thinly sliced
- 1 cup frozen shelled edamame (or peas)
- 2 medium garlic cloves, minced
- 1-inch piece of ginger, peeled and minced
- 1 cup full-fat unsweetened coconut milk (about ½ standard can)
- 2 tablespoons natural peanut butter
- 1 tablespoon white miso
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon or lime juice
- 1 to 3 teaspoons Thai red curry paste, to taste*
- Scallions or cilantro, for serving (optional)
- Sesame seeds, for serving (optional)
Instructions
- Bring a large pot of water to a boil for the noodles.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the mushrooms and cook until soft and lightly brown, about 6 minutes. Then add 1 cup edamame, 2 minced garlic cloves, and 1 tablespoon minced ginger, and cook until the edamame is bright green, about 1 minute more.
- Meanwhile, in a bowl, combine 1 cup coconut milk, 2 tablespoons peanut butter, 1 tablespoon miso, 1 tablespoon soy sauce, 1 tablespoon lime juice, and curry paste to taste.
- Cook the noodles according to package directions until just shy of al dente (they will finish cooking in the sauce). Drain and rinse the noodles thoroughly under running water.
- Add the noodles to the pan with the mushrooms over medium heat, along with the coconut milk mixture. Using tongs, toss the noodles to coat them in the sauce. Continue cooking just until everything is warmed through, about 1 minute more.
- Garnish with herbs and sesame seeds (if using). Serve immediately.
Notes
Use 1 teaspoon curry for mild heat and up to 3 if you can handle more heat.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 500
- Fiber: 6.8 g
- Protein: 20.6 g
