Spicy Peanut Butter and Miso Noodles
A delicious, high-protein nut butter sauce made with low-sodium and low-GI alternatives. This sauce recipe is gluten-free and easy to make!
Ingredients
The High-Protein Peanut Butter and Miso Sauce
- 2 tbsp peanut butter no sugar, or salt added. Pure peanut butter
- 1 tbsp miso paste low-sodium
- 1 tbsp coconut aminos
- 1/2 tbsp maple syrup
- 1/4 tsp salt pink Himalayan salt
- 1/4 cup warm water or more if it is too thick. Add by tbsp to ensure it is not too watery
- 1/4 tsp chilli oil optional
The Veggies
- 1/4 white onion sliced
- 1 clove garlic sliced
- 3 pcs broccolini stem chopped and the floret separated
- 1 oyster mushroom diced
- 2 spongey tofu sliced
- 1 red birds eye chilli chopped, optional
The Carbs
- 200g egg noodles or any alternative you like You can add more or less of this quantity as see what works best!
The Garnishes
- Spring onion
- Chives
- Fried Crispy Garlic
- White sesame seeds
- Black sesame seeds
- Chilli oil
Instructions
- In a small bowl, mix all the ingredients for the sauce, set it aside
- In a large frying pan, add 1 tbsp of sesame oil and heat it up
- Sauté the onions until translucent
- Add the garlic and chilli, and sauté until fragrant
- Add all of the veggies, and stir-fry until coloured
- Add the fresh noodles, sauté until heated
- Pour the sauce over the noodles and gently stir all the ingredients together until the sauce fully coats the noodles.
- Garnish and serve warm!