Vegan Quick and Easy Miso Sesame Noodles Recipe

Introduction

Welcome to our culinary corner! Today, we’re excited to share a delicious and nutritious recipe for Vegan Quick and Easy Miso Sesame Noodles. This recipe offers a delightful balance of savory miso, nutty sesame, and fresh vegetables, all served over tender noodles. It’s perfect for a quick weeknight dinner or a satisfying lunch, and it aligns well with plant-based and health-conscious eating habits. This guide will walk you through every step to ensure your dish turns out perfectly.

Ingredients

For the Noodles:

• 8 oz (225 g) rice noodles (or any preferred type of noodle)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup snap peas, trimmed and halved
• 1 bell pepper, thinly sliced (any color)
• 1 medium carrot, julienned
• 1 cup shredded cabbage
• 2 green onions, sliced
• 1 tablespoon sesame seeds, toasted (for garnish)
• 2 tablespoons chopped fresh cilantro (optional, for garnish)

For the Miso Sesame Sauce:

• 3 tablespoons white miso paste
• 2 tablespoons tahini (or sesame paste)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup (or other liquid sweetener)
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup water (or as needed for consistency)
  

Instructions

Preparation

1. Prepare the Noodles:
   • Cook the rice noodles according to the package instructions. Typically, this involves soaking them in hot water for 4-6 minutes until tender. Drain and rinse with cold water to stop cooking and prevent sticking. Set aside.
2. Prepare the Vegetables:
   • While the noodles are cooking, prepare the vegetables. Trim the snap peas, slice the bell pepper, julienne the carrot, and shred the cabbage. Set the vegetables aside.

Making the Miso Sesame Sauce

3. Combine Ingredients:
   • In a medium bowl, whisk together the white miso paste, tahini, soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using). Whisk until the mixture is smooth and well combined.
4. Adjust Consistency:
   • Gradually add water to the sauce, a tablespoon at a time, until you reach your desired consistency. The sauce should be creamy but thin enough to coat the noodles evenly.

Cooking the Vegetables

5. Heat Oil:
   • In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
6. Sauté Aromatics:
   • Add the minced garlic and fresh ginger to the skillet. Sauté for 1-2 minutes until fragrant and slightly golden, being careful not to burn them.
7. Cook Vegetables:
   • Add the snap peas, bell pepper, carrot, and shredded cabbage to the skillet. Stir-fry the vegetables for 4-5 minutes, or until they are tender-crisp. They should retain some crunch and vibrant color.

Combining Noodles and Sauce

8. Add Noodles:
   • Add the cooked rice noodles to the skillet with the vegetables. Toss to combine and heat through.
9. Add Sauce:
   • Pour the prepared miso sesame sauce over the noodles and vegetables. Toss everything together until the noodles and vegetables are evenly coated with the sauce.
10. Heat Through:
    • Continue to cook for an additional 2-3 minutes, or until everything is heated through and the sauce has slightly thickened.

Serving and Garnishing

11. Serve:
    • Divide the noodles and vegetables among serving plates or bowls.
12. Garnish:
    • Sprinkle the toasted sesame seeds over the top and garnish with chopped fresh cilantro if desired.
13. Enjoy:
    • Serve immediately while warm. Enjoy this flavorful and satisfying dish!

Nutritional Information

Per Serving (based on 4 servings):

• Calories: 320 kcal
• Protein: 10 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Sugars: 8 g
• Fat: 14 g
• Saturated Fat: 2 g
• Sodium: 650 mg

SmartPoints (WW Points)

• Freestyle SmartPoints: 9
• PointsPlus: 10

(Note: SmartPoints values are approximate and may vary based on specific ingredient choices and brands. For precise tracking, consult the latest WW guidelines.)

Tips and Variations

• Vegetable Choices: Feel free to substitute or add other vegetables such as broccoli, mushrooms, or zucchini based on your preference and availability.
• Noodle Alternatives: Swap rice noodles with soba noodles, udon noodles, or even spiralized zucchini for a different texture or flavor.
• Make It Spicy: Increase the amount of red pepper flakes or add a splash of sriracha for extra heat.
• Meal Prep: This dish can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after a day.
• Freezing: If you plan to freeze leftovers, consider freezing the noodles and vegetables separately from the sauce to maintain the best texture. Thaw and reheat before serving.

Storage and Reheating

14. Refrigeration:
    • Store leftover noodles and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to avoid sogginess.
15. Freezing:
    • For long-term storage, freeze the noodles and vegetables in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
16. Reheating:
    • Reheat leftovers in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. You can also use a microwave, heating in 1-minute intervals until warmed through.

Conclusion

Our Vegan Quick and Easy Miso Sesame Noodles offer a flavorful and nutritious meal that’s easy to prepare and full of fresh ingredients. With its creamy miso sesame sauce and a colorful mix of vegetables, this dish is sure to become a favorite in your plant-based recipe repertoire. Enjoy the delightful combination of tastes and textures, and savor a meal that’s both satisfying and health-conscious!