Ingredients
Scale
- 8 ounces rice noodles
- 1 tablespoon oil (olive oil recommended)
- ⅓ cup diced green onion (white part only)
- 1 tablespoon fresh minced ginger
- 1 tablespoon fresh minced garlic
- 2 cups bok choy (chopped)
- 1 cup shelled edamame
- 2 tablespoons white miso paste
- 2 tablespoons low sodium tamari or soy sauce
- 2-3 tablespoons water
- 2 teaspoons chili crunch (see notes)
- 1 tablespoon sesame oil
Instructions
- Bring a pot of salted water to a boil and cook the rice noodles according to the package instructions.
- In a glass jar or bowl, combine all the sauce ingredients and mix well, either by shaking or whisking until the miso is broken up. Set aside.
- Heat oil in a skillet over medium/high heat. Add green onion and bok choy, sautéing for about 3-4 minutes until the bok choy wilts.
- Stir in garlic and ginger, cooking for an additional minute. Then add edamame and about 1 tablespoon of water. Cook for about 5 minutes.
- Add cooked noodles to the skillet and pour over the sauce, stirring well to coat. Optional: Garnish with green onion, sesame seeds, and red pepper flakes. Enjoy!
Notes
For extra flavor, adjust the chili crunch based on your spice preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.