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Homemade Peanut Miso Instant Noodles
Ingredients
  • 1 tbsp peanut butter
  • 1 tbsp yellow miso paste
  • ½ tbsp tamari
  • 1 tsp chili oil, optional
  • 1 clove of garlic, grated
  • ½ inch fresh ginger, grated
  • Juice and zest of half a lime
  • ¼ cup shredded red cabbage
  • ¼ cup shredded carrots
  • 1 scallion, thinly sliced
  • ¼ cup fresh spinach
  • ¼ cup frozen edamame, thawed
  • 2 dry shiitake mushrooms, optional
  • 2 oz (57 grams) cubed baked tofu (I used smoked tofu)
  • 1 tbsp cilantro, roughly chopped
  • 1 serving (45 grams each) brown rice vermicelli noodles
  • 2 cups boiling water
Steps
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