Toasted Sesame Noodle Stir Fry

I love a dinner that comes together quickly and can also double as lunch during the week. Toasted Sesame Noodle Stir Fry with Miso Ginger Sauce definitely fits that category. Even better, it’s tastes just as good hot or cold, making it the perfect idea for prepping lunches. In fact, I think it tastes even better the next day once the noodles have had a chance to absorb more of the sauce.

I used adzuki bean spaghetti for my noodles, but you could use any type of rice noodle, or even soba noodles if you like. You could also serve the stir fry over rice or cauliflower rice. Just do yourself a favor and make Toasted Sesame Noodle Stir Fry with Miso Ginger Sauce as soon as you can. Your taste buds will definitely do a happy dance.

WHAT ARE THE BEST NOODLES AND VEGGIES TO USE FOR A STIR FRY?

The vague answer is to use whatever kind of noodles and veggies you like. This is actually one of the reasons I love stir fry—it’s so easy to customize. It’s totally a dish that you can use to clean out all the leftover vegetables in your fridge. You can also use whatever protein you want, or keep it vegetarian. With that said, some popular veggies to use in a stir fry include: carrots, snow peas, baby corn, broccoli, bean sprouts, bok choy, mushrooms, onions, and bell peppers. This list could go on. My point is to use whatever vegetables you and your family love. Feel free to substitute different veggies in this Sesame Noodle Stir Fry.

While I used adzuki bean noodles in this recipe, you can definitely substitute lo-mein egg noodles, rice noodles, udon noodles, or soba noodles. Glass noodles are also a good choice if you really want the noodle to soak up the flavor of the sauce. If gluten-free is a concern for you, just make sure to read the packaging of the noodles you buy. Also, if you cut long noodles shorter, they are much easier to toss together with your other ingredients. Again, use what you have on hand and like to eat.

PREPARE TOASTED SESAME NOODLE STIR FRY:

First, set a pot of water to boil on the stove to cook the noodles, and make the Miso Ginger Sauce. To make the sauce, simply add all the sauce ingredients to a Magic Bullet or food processor, and pulse until smooth. Set the sauce aside.

Next, prep all the veggies by slicing the pepper and onion thinly. Slice the mushrooms if they’re not already sliced. Cut the ends off the snow peas (if you want) then slice in half.

Heat the oils in a large skillet or wok over medium-high heat. Add the peppers, and sauté about 5 minutes until they begin to soften. Add the onion, snow peas, and garlic, and sauté about 5 more minutes. Finally, add the mushrooms and shrimp, and sauté until the shrimp have cooked through.

While cooking the veggies, cook the noodles according to package directions. When the noodles are done, drain into a colander, and rinse thoroughly under cool water to stop the cooking process. Let the noodles drain well. You want them to be fairly dry.

To serve, toss the noodles together with the veggies, shrimp, and ginger miso sauce right in the pan. If your pan is overloaded, toss all the ingredients together in a large bowl. Serve in individual bowls topped with sesame seeds.

RECIPE NOTES:

• You can sub any kind of rice noodle or soba noodle as well. Just check the packaging if gluten-free is a concern for you.
• Mix and match any of your favorite veggies in this recipe.
• Using soy sauce in this recipe would be fine, but I prefer to use coconut aminos to keep my recipes gluten-free.
• You should be able to find toasted sesame oil in the international section of your grocery store. Trader Joe’s also carries it.
• Miso paste can be difficult to find. I found miso on Amazon, and it is non-GMO and gluten-free. (Some miso does contain gluten depending on how it's fremented. Check labels.)
• I use my Magic Bullet quite often for marinades and dressings.

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