top of page

Supergreens Ginger and Miso Noodles

Caroline Roger of shares her recipe for using up noodles from the Community Larder. This simple method packs a big punch.


Brocolli Florets; Bok Choy; Sugar Snap Peas, approx. 200gs.; 4 Spring Onions Chopped

Straight to Wok Medium or Rice Noodles

(You could also add tofu or chicken)

For the sauce:-

2 tbsp. Toasted Sesame Oil; 2 Garlic Cloves, Grated; 2cm Piece Of Ginger Peeled and Grated Finely; 2tbsp. Soy Sauce; 11/2 tbsp Miso Paste; 11/2 tbsp Maple Syrup; 2 tbsp. Crunchy Peanut Butter; 3 tbsp Rice Vinegar; 1 tbsp Sriracha Chilli Sauce; 1 tbsp Black Sesame Seeds


To make the sauce, in a bowl combine the sesame oil, garlic, ginger, soy sauce, miso paste, maple syrup, peanut butter, vinegar and chilli sauce. Whisk together until smooth.

Pan fry your spring onions, and green vegetables in a small amount of sesame oil.

Add the straight of wok noodles to the pan and then add the sauce on top!

Cook for 3-5 mins until heated through.

Serve sprinkled with sesame seeds and spring onions.

16 views0 comments


bottom of page