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Tahini Miso Noodles -

Tahini Miso Noodles

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Course: Main Course
Keyword: Miso, Noodles, Sesame Noodles, Tahini
Total Time: 30 minutes
Servings: 4

Equipment

  • Pot
  • Stovetop
  • Frying pan or wok

Ingredients

  • 200 g rice stick noodles
  • 400 g firm tofu
  • ½ teaspoon white pepper opt.
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon salt
  • 2 tablespoon corn flour
  • 1 broccoli
  • 200 g mushrooms
  • 1 capsicum
  • 2 carrots
  • 2 cloves garlic
  • ½ bunch chives
  • 2 tablespoon tahini
  • 2 tablespoon honey
  • 1 tablespoon miso paste
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoon water
  • ½ teaspoon chilli flakes opt.
  • 2 tablespoon vegetable oil 2.5 tablespoon total for the recipe
  • 1.5 teaspoon vegetable oil 2.5 tablespoon total for the recipe
  • 2 teaspoon sesame seeds

Instructions

  • Bring a large pot of water to boil. Place noodles in a bowl of water and set aside.
    200 g rice stick noodles
    Bring a large pot of water to boil. Add a few drops of sesame oil (this will help keep noodles separate and add a nice flavour).
  • Slice tofu into 1.5 cm cubes. Pat dry, then sprinkle five spice, white pepper, salt and flour in a bowl and gently toss.
    Skip the white pepper if your child finds it too strong.
    400 g firm tofu, ½ teaspoon white pepper, 1 teaspoon Chinese five spice powder, 1 teaspoon salt, 2 tablespoon corn flour
    Cube tofu, pat dry, then sprinkle five spice, salt and flour in a bowl and gently toss the pieces.
  • Chop broccoli into small florets. Slice mushrooms and capsicum, and peel and dice carrot.
    1 broccoli, 200 g mushrooms, 1 capsicum, 2 carrots
    Chop broccoli, slice mushrooms and capsicum, and peel and dice carrot (small cubes).
  • Mince garlic. Chop chives into 1 cm lengths.
    2 cloves garlic, ½ bunch chives
    Peel and chop garlic. Chop chives into 1cm lengths.
  • Drain noodles from the bowl of water, then add to boiling water and cook for 1-2 minutes, then drain. If your child prefers plain noodles, cook their noodles for an extra minute, then set on their plate.
    200 g rice stick noodles
    Put the noodles in the water and take the pot off the heat. Stir so they don’t stick. Drain after 2-3 minutes (as we are going to continue to cook them in the stir fry they should still have a good bite to them. Add a drop of sesame oil to the drained noodles so they don’t stick. Meanwhile continue to the next step >
  • Mix tahini, honey, miso paste, dark soy, sesame oil, water and chilli flakes (opt.). Mix well, it may seize at first, just keep mixing.
    2 tablespoon tahini, 2 tablespoon honey, 1 tablespoon miso paste, 1 tablespoon dark soy sauce, 1 tablespoon sesame oil, 2 tablespoon water, ½ teaspoon chilli flakes
    Mix tahini, honey, miso paste, dark soy, sesame oil, water and chilli flakes (opt.), and set aside.
  • Place a large frying pan or wok over high heat, add vegetable oil and cook tofu in a single layer for 2-3 minutes each side, or until golden. Only turn once while cooking. Set on a plate with a paper towel.
    2 tablespoon vegetable oil
    Place a large frying pan or wok over medium high heat, add vegetable oil and add a layer of tofu and fry for 2-3 minutes each side until golden. You may need to do this in batches. Set aside on a plate with a paper towel.
  • Add more oil, then add mushrooms and carrots to the pan, stir frying for 2 mins. Add broccoli and capsicum and stir fry for 2 mins. Then add garlic and half the chives and stir fry for 2 mins more. If your child prefers plain vegetables, serve now.
    1 broccoli, 200 g mushrooms, 1 capsicum, 2 carrots, 1.5 teaspoon vegetable oil, 2 cloves garlic
    Add a little more oil, then add mushrooms to the pan, stir fry for 2 minutes, then add broccoli, capsicum and carrots, stir fry for 2 minutes, then add garlic and half the chives and stir fry for a further 2 minutes.
  • Add drained noodles to the pan, then pour over the sauce and toss gently to make sure all noodles are mixed through.
    Add drained noodles to the pan, then pour over the sauce and toss gently to make sure all noodles are mixed through the sauce.
  • Serve noodles topped with tofu, remaining chives and sesame seeds.
    If your child prefers elements served separately, serve tofu on the side of vegetables and noodles, with sauce on the side.
    2 teaspoon sesame seeds
    Tahini Miso Noodles - Serve noodles topped with tofu, chives and sesame seeds.

Nutrition

Calories: 571kcal | Carbohydrates: 76g | Protein: 20g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 1184mg | Potassium: 915mg | Fiber: 9g | Sugar: 16g | Vitamin A: 7083IU | Vitamin C: 178mg | Calcium: 260mg | Iron: 4mg