Garlicky Almond Butter & Miso Noodles by @deliciouslyella

30 min

2 servings

🥣

1 tbsp

White miso paste

🥢

2 tbsp

Tamari

🧈

2 tbsp

Almond butter

🍁

1 tbsp

Maple syrup

💧

120 ml

Water

🫗

Sesame oil

🍄

200 g

Mixed mushrooms

🍜

150 g

Noodles

🥦

0.5 head

Broccoli

🥕

2 handfuls

Cavolo nero

🧄

2 cloves

Garlic

🫚

30 g

Ginger

🌶️

1

Bird's eye chilli

🌱

2 tbsp

Mixed seeds

🌶️

Chilli oil

🧂

Salt

  1. Whisk
    • White miso paste
    • Tamari
    • Almond butter

    In a small bowl or jug, whisk together the miso paste, tamari, almond butter, maple syrup and water until smooth, then set aside.

  2. Warm
    • Sesame oil
    • Mixed mushrooms

    Warm a generous drizzle of sesame oil in a large frying pan or wok over high heat, then add the mushrooms and cook for 8-10 minutes, stirring often, until golden, then remove to a plate.

  3. Cook
    • Noodles
    • Salt
    • Water

    Meanwhile, cook the noodles in salted boiling water according to packet instructions, then drain and refresh under cold water to stop them sticking together.

  4. Return
    • Cavolo nero
    • Broccoli
    • Sesame oil

    Return the pan to medium-high heat, drizzle in a little more oil if needed, then add the cavolo nero and broccoli and cook for 3-4 minutes, stirring often, until just tender and lightly charred.

  5. Add
    • Garlic
    • Ginger
    • Bird's eye chilli

    Add the garlic, ginger and chilli, and cook for another 2-3 minutes until fragrant.

  6. Reduce
    • Mixed mushrooms
    • Noodles
    • Mixed seeds

    Reduce the heat to low, pour in the sauce, then add the mushrooms, noodles and toasted seeds (if using) to the pan.

  7. Toss
    • White miso paste
    • Almond butter
    • Maple syrup

    Toss together until glossy and everything is warmed through.

  8. Serve
    • Chilli oil

    To serve, divide between bowls and top with a spoonful of crispy chilli oil (if using).

Garlicky Almond Butter & Miso Noodles by @deliciouslyella

30 min

2 servings

🥣

1 tbsp

White miso paste

🥢

2 tbsp

Tamari

🧈

2 tbsp

Almond butter

🍁

1 tbsp

Maple syrup

💧

120 ml

Water

🫗

Sesame oil

🍄

200 g

Mixed mushrooms

🍜

150 g

Noodles

🥦

0.5 head

Broccoli

🥕

2 handfuls

Cavolo nero

🧄

2 cloves

Garlic

🫚

30 g

Ginger

🌶️

1

Bird's eye chilli

🌱

2 tbsp

Mixed seeds

🌶️

Chilli oil

🧂

Salt

Preparation Steps

  1. Step 1/8

    In a small bowl or jug, whisk together the miso paste, tamari, almond butter, maple syrup and water until smooth, then set aside.

    🥣White miso paste
    🥢Tamari
    🧈Almond butter
    🍁Maple syrup
    💧Water
    🥣Bowl
    🥄Whisk

  2. Step 2/8

    Warm a generous drizzle of sesame oil in a large frying pan or wok over high heat, then add the mushrooms and cook for 8-10 minutes, stirring often, until golden, then remove to a plate.

    🫗Sesame oil
    🍄Mixed mushrooms
    🍳Frying pan or wok

  3. Step 3/8

    Meanwhile, cook the noodles in salted boiling water according to packet instructions, then drain and refresh under cold water to stop them sticking together.

    🍜Noodles
    🧂Salt
    🧺Colander

  4. Step 4/8

    Return the pan to medium-high heat, drizzle in a little more oil if needed, then add the cavolo nero and broccoli and cook for 3-4 minutes, stirring often, until just tender and lightly charred.

    🥕Cavolo nero
    🥦Broccoli
    🫗Sesame oil
    🍳Frying pan or wok

  5. Step 5/8

    Add the garlic, ginger and chilli, and cook for another 2-3 minutes until fragrant.

    🧄Garlic
    🫚Ginger
    🌶️Bird's eye chilli
    🍳Frying pan or wok

  6. Step 6/8

    Reduce the heat to low, pour in the sauce, then add the mushrooms, noodles and toasted seeds (if using) to the pan.

    🍄Mixed mushrooms
    🍜Noodles
    🌱Mixed seeds
    🍳Frying pan or wok

  7. Step 7/8

    Toss together until glossy and everything is warmed through.

    🍳Frying pan or wok

  8. Step 8/8

    To serve, divide between bowls and top with a spoonful of crispy chilli oil (if using).

    🌶️Chilli oil

Composition

Ingredients

Types

Condiments, Nuts, Sweeteners, Liquids, Oils, Vegetables, Grains, Spices

Ingredients

White miso paste, Tamari, Almond butter, Maple syrup, Water, Sesame oil, Mixed mushrooms, Noodles, Broccoli, Cavolo nero, Garlic, Ginger, Bird's eye chilli, Mixed seeds, Chilli oil, Salt

Notes

Almond butter (or use peanut butter), Water (for the sauce), Sesame oil (a drizzle, or use olive oil), Mixed mushrooms (oyster, shiitake and chestnut, halved), Noodles (2 servings, soba or udon work well), Broccoli (about 150g / 5 oz, cut into very small florets), Cavolo nero (about 100g / 3.5 oz, sliced), Garlic (crushed), Ginger (about 1 oz, finely chopped or cut into matchsticks), Bird's eye chilli (thinly sliced), Salt (for the noodle cooking water)

Allergens

Soy, Tree nuts, Sesame, Gluten

Dietetics

Dietary regimen

Pescatarian, Vegetarian

Calories

560 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 72g, Fat: 20g, Fiber: 9g, Sugars: 11g

Nutritional Information

Minerals

Sodium: 1250mg, Potassium: 780mg, Iron: 3.5mg, Magnesium: 120mg, Calcium: 160mg

Vitamins

Vitamin C: 95mg, Vitamin K: 230mcg, Vitamin A: 350mcg, Folate: 110mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Bowl, Whisk, Frying pan or wok, Colander

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Creamy, Saucy, Chewy, Charred

Flavors

Umami, Savory, Garlicky, Spicy, Sweet, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,reheat in a pan or microwave with a splash of water to loosen the sauce), sauce : up to 5 days (store separately in an airtight container or jar if made ahead)