Vegan Sticky Ginger-Miso Noodles

Ingredients

• 200g dried glass noodles (cellophane noodles)
• 200g king oyster mushrooms, sliced into thick strips
• 100g shelled edamame, cooked
• 1 small carrot, julienned
• 1/2 small red cabbage, thinly sliced
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• 1 tbsp black sesame seeds
• 2 tbsp neutral oil (e.g., avocado or grapeseed)
• 3 tbsp white miso paste
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp soy sauce or tamari
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp toasted sesame oil
• 1/2 tsp chili flakes (optional)

Instructions

1. Cook the glass noodles according to package instructions until tender, then drain and rinse under cold water to stop cooking. Set aside.
2. In a small bowl, whisk together miso paste, maple syrup, rice vinegar, soy sauce, grated ginger, minced garlic, toasted sesame oil, and chili flakes to create the sticky glaze.
3. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the mushroom strips and cook for 4-5 minutes until golden brown and slightly caramelized on the edges. Remove and set aside.
4. In the same skillet, add another tablespoon of oil and stir-fry the carrot and red cabbage for 2-3 minutes until crisp-tender. Add the cooked edamame and green onions, stir for 1 minute.
5. Add the cooked noodles to the skillet with the vegetables and toss to combine. Pour the miso glaze over the noodles and vegetables, stirring constantly to coat everything evenly. Cook for 2-3 minutes until the sauce thickens and becomes sticky.
6. Add the glazed mushrooms back into the skillet and gently fold to combine with the noodles and vegetables.
7. Divide the noodles among four bowls. Top each with a generous sprinkle of toasted sesame seeds and sliced green onions.
8. Serve immediately while warm and glossy.