It was a lazy Sunday morning yesterday…
After making my Asian-inspired edamame dip on Saturday, I had an opened plastic bag of miso to put to good use. I also had some mushrooms and aubergine going off, plus bell peppers… And I’d just bought some super thin, instant noodles aka Chinese vermicelli or cellophane noodles – http://en.wikipedia.org/wiki/Cellophane_noodles.
Veggie wok noodles in miso sauce
- 1 tbsp of rapeseed oil
- a few muhrooms, cleaned and thinly sliced
- 1/4 aubergine, sliced
- 1/2 onion, quartered
- half a red and half a yellow bell pepper, diced
- 1 clove of garlic, pressed
- 1-2 tbsp miso paste
- 1 tbsp sushi vinegar + 1 tbsp water mixed in
- juice of half a lime
- thin noodles (Chinese vermicelli)
- fresh coriander to garnish
Chop the veg and start frying them on a hot pan, with a little rapeseed oil. Add the pressed garlic and bell peppers a little later, once the aubergine and mushrooms have reduced a little. No need for salt or anything, the miso will take care of that.
When the veg have fried enough and browned a bit, add the miso paste and stir. To thin the sauce, add a mixture of sushi vinegar and water. (I watered the vinegar down because I didn’t want the dish to taste too tart.) Squeeze the juice of half a lime on the veg and set aside for a bit.
Put a handful of the vermicelli noodles in boiling water. And when it says “instant” on the package, it seriously means a minute or so. Fast food.
Take the softened vermicelli and place them in the pan with the miso veg. Stir so the vermicelli is covered in sauce. Garnish with some fresh coriander leaves. Eat.