CF, DF, EF, GF, MF, NUTF, SOYF*, SUF, YF
*See Cat's Comments for a Soy-free Version
In frying pan on medium-high heat, add miso and water and stir to dissolve. Stir in oil, tamari/coco aminos, sweetener and Ume vinegar, if using. Add noodles and tempeh and stir to coat. Let flavors blend, adding in more water and/or tamari as needed. Add in sesame, hemp and cashew pieces if using. Let cook about 7-10 minutes, stirring every so often so it doesn't stick, until all of the sauce has evaporated. Serve immediately. Serves 1 so double or triple recipe as needed.
Brown rice vermicelli is usually sold in Asian markets, although many grocery stores also carry it. You can also use 1/2 cup of your fave brown rice pasta instead (any size or shape, as you prefer!).
While adding in hemp, cashew and black sesame adds in healthy fat, they aren't necessary when it comes to flavor. What really makes this recipe is the miso! The tamari/coco aminos helps to heighten the taste while the Lakanto balances out the saltiness.
Ume plum vinegar is just that, pickled plum vinegar (and shiso leaves), worth a try. You can also make the sauce using just miso and water and nothing else.
If you don't want to use soy, consider use the chickpea miso and coconut aminos instead and replace the tempeh with 1/4-1/2 cup beans (qualifying this recipe as SOYF). Note that salt is used to make miso, so this recipe doesn't qualify as SALF.
Finally, if you'd like to add a bit of heat to this dish, consider adding in a touch of lemongrass and/or ginger, or even Chinese five spice.
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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