Miso Hungry, Miso Veggie

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.

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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

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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.

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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.

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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.

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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.

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