Part 2/2 of Asian-inspired Comfort Food Night!


Halfway through making the seaweed tofu miso soup, I decided that I didn’t want to try the shirataki (yam noodles) with the soup. The back of the packaging suggested a pork and carrot stir-fry, but I decided to make a miso stir-fry since I have so much miso paste.

The stir-fry ended up being a lot saltier than I would have liked, so much so that I couldn’t eat it without handfuls of salad. However, my flatmate and friend each had a dish and told me it was perfectly fine. So maybe it’s just my taste buds (it’s probably just my taste buds), but I really do think one less teaspoon of miso would have been better.

IMG_6859

Grabbed all the veggies I could find in the fridge/freezer.

IMG_6860

Sauteing the garlic and ginger.

IMG_6862

Adding the chopped baby carrots.

IMG_6863

Adding the cabbage after the corn.

IMG_6861

Mixing the miso paste with water.

IMG_6864

Adding the drained (and rinsed!) noodles and diluted miso after the veggies are cooked.

IMG_6865

Stir-fry with minimal oil and a whole lot of salt.

 

Miso Stir-Fry
Print
Ingredients
  1. 1 clove garlic, finely chopped
  2. 1/2 tsp ginger, roughly chopped
  3. 1 package of shirataki noodles
  4. 1/2 small napa cabbage, chopped
  5. 1/2 cup carrots, chopped
  6. 1 tbsp green onions, chopped
  7. 3 tsp miso paste
  8. 3 tsp water
  9. 3/4 cup corn kernals
  10. 1/2 tsp black pepper
  11. 1 tsp olive oil
Instructions
  1. In a large pan, heat the oil on med-high.
  2. Once the pan is hot, add the garlic and stir for about 30 seconds. Add the ginger.
  3. Once the garlic looks almost fried, add the carrots. Continue stirring.
  4. After 5 minutes (or until the carrots look semi-cooked/are a bit soft), add the corn. Continue stirring.
  5. After 3 minutes, add the green onions and cabbage.
  6. In a colander, drain the shirataki noodles. Rinse them about 3 times to get rid of the fishy smell.
  7. In a cup, mix the miso paste with water until the paste is dissolved.
  8. By now, the cabbage should be half of the size and cooked. Add in the black pepper, noodles and miso mixture.
  9. Stir everything together well. If there's too much liquid in the pan, let sit for a couple minutes. The liquid will evaporate.
Notes
  1. The stir-fry ended up being a bit too salty. I would recommend decreasing the amount of miso paste. You can always add more later if it's not salty enough.
snapshots of satiation http://snapshotsofsatiation.com/