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.
- 1 clove garlic, finely chopped
- 1/2 tsp ginger, roughly chopped
- 1 package of shirataki noodles
- 1/2 small napa cabbage, chopped
- 1/2 cup carrots, chopped
- 1 tbsp green onions, chopped
- 3 tsp miso paste
- 3 tsp water
- 3/4 cup corn kernals
- 1/2 tsp black pepper
- 1 tsp olive oil
- In a large pan, heat the oil on med-high.
- Once the pan is hot, add the garlic and stir for about 30 seconds. Add the ginger.
- Once the garlic looks almost fried, add the carrots. Continue stirring.
- After 5 minutes (or until the carrots look semi-cooked/are a bit soft), add the corn. Continue stirring.
- After 3 minutes, add the green onions and cabbage.
- In a colander, drain the shirataki noodles. Rinse them about 3 times to get rid of the fishy smell.
- In a cup, mix the miso paste with water until the paste is dissolved.
- By now, the cabbage should be half of the size and cooked. Add in the black pepper, noodles and miso mixture.
- Stir everything together well. If there's too much liquid in the pan, let sit for a couple minutes. The liquid will evaporate.
- 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.