My sister rocks and got me Sun Basket for the week for my birthday! So here's the first one. Up until now, everything on the blog has been soy-free, but I'm making an exception for today's meal and tomorrow's tempeh meal since the ingredients were provided to me.
If you do want to make this a soy free dish, simply cut out the yuba noodles and use tahini instead of miso.
Serves: 2 | Time: 25 min
4 oz glass mung bean noodles
3 large cremini #mushrooms, sliced
~ 1 cup #Cabbage, sliced
1 red #BellPeppers, sliced
2 small #Carrots, peeled and grated
2 tbsp Sun Basket #StirFry blend (tamari, sesame oil, garlic, and ginger)
1 tbsp white miso
4 oz hodo spicy #yuba noodles
Neutral oil (I used veggie oil)
Bring a medium sauce pot of water to a boil. Remove from heat and add the glass noodles. Soak until just tender, 3-5 minutes. Drain and rinse with cold water.
In a large frying pan over med-high heat, warm 1-2 tbsp oil until hot but not smoking. Add mushrooms and yuba noodles and cook, stirring, 2-3 minutes. Add cabbage, pepper, and carrot an cook, stirring, 2-3 minutes.
While everything's cooking, stir together the stir-fry blend and white miso in a small bowl.
Remove from heat and stir in glass noodles and as much sesame-miso sauce as you want. I went a little light on it. Garnish with cilantro.
What I ate and drank today
6 glasses of water
1 cup of caffeinated coffee
2 cups of decaf
Leftover cannellini bean salad
Carrots and crackers with red pepper hummus
1/2 cup of cornflakes with dried cranberries and almond milk
Glass noodle bowl
~2.5 miles of walking