Ingredients

• Ingredients Scale 1x2x3x 1 package (8oz) bean thread noodles (or noodles of choice) 4 small bok choy (or 2 larger) 2 carrots, peeled and sliced diagonally 6 oz. mushrooms (shiitake, cremini, or your fav), sliced at least 4 strands of broccoli rabe (baby broccoli) handful sugar snap peas 4 cups water, vegan dashi or vegetable broth 3 – 4 tablespoons miso 4 oz. cubed organic firm tofu, optional 1 tablespoon chili paste or sriracha 1 teaspoon grated ginger, optional To Serve 1 – 2 scallions, thinly sliced small bunch cilantro toasted sesame seeds

Preparation

• Instructions Noodles: Cook noodles according to package directions. Set aside. Stir-fry: In wok or dutch oven, stir fry the mushrooms and carrots over medium-high heat with 1 tablespoon sesame oil or water/veggie broth for 3- 4 minutes. Add remaining ingredients: Turn down the heat to medium-low, add water, bok choy, carrot, sugar snap peas, optional ginger & tofu, miso and chili paste. Cook over low heat for about 10 – 15 minutes, stirring occasionally, or until bok choy is tender. Assemble miso noodle bowls: In each serving dish, place one serving of noodles along with veggies and spicy miso broth. Top with scallions, toasted sesame seeds and cilantro. Add more chili paste or sriracha to taste. Serves 4 Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days. Reheat on the stove or in the microwave.