Vegan Peanut Butter Spicy Miso Noodles
Creamy noodles with asparagus and mushrooms! The sauce is made from peanut butter, miso and soy sauce! These taste like a version of dandan noodles and is so simple to make!
Servings 4 servings
Ingredients
- 8 oz rice noodles
- 1 cup mushrooms sliced
- 1 cup asparagus chopped into 1" pieces
Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons white miso paste
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sriracha optional
- 1/4 cup reserved pasta water
- 3 cloves garlic minced
Toppings:
- chili oil
- green onions
Instructions
- In a bowl, whisk together sauce, leave to side.
- Bring a pot of water to boil. Cook rice noodles according to package instructions. Drain noodles, but leave 1/4 cup reserved pasta water on the side.
- Preheat a pan to low medium heat with olive oil. Add garlic to cook mushrooms and asparagus for 2 minutes until softened. Turn off heat.
- Add noodles back into pot and toss in veggies and sauce. Serve on plate garnish with green onions and chili oil!