Miso Noodles
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 380kcal
Ingredients
- ½ lb. whole-wheat spaghetti
- 1 small onion chopped
- 1 clove garlic crushed
- 1 medium zucchini or yellow squash chopped in 1” pieces
- 1 carrot sliced
- ¼ cup white miso paste
- 1½ tsp. sesame oil
- 1½ tsp. maple syrup
- ½ tsp. sriracha
- ½-1 Tbs. sesame seeds optional
Instructions
- Cook the pasta according to the package directions.
- While the pasta boils, cook the onion and garlic in a large skillet over medium heat until the onion is soft.
- Add a bit of water if it begins to stick.
- Add the carrots and zucchini to the skillet and cook until tender-crisp.
- Stir together the miso paste, sesame oil, maple syrup and sriracha.
- Drain the pasta and then combine pasta, vegetables and miso sauce.
- Toss everything to coat it all in the sauce.
- Serve topped with sesame seeds, if desired.
Notes
Note: Miso is found in the refrigerated section, but you might not find it at every grocery. You can skip it, but it does add nice flavor to many recipes and will keep for a year or more in your fridge.
Nutrition
Serving: 3to 4 | Calories: 380kcal | Carbohydrates: 73g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Sodium: 903mg | Potassium: 500mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3547IU | Vitamin C: 17mg | Calcium: 82mg | Iron: 4mg