Coconut Miso Green Noodle

This simple yet flavorful dish combines the creaminess of coconut milk and umami richness of miso is the backdrop of chewy moroheya noodles.

What is moroheya

Moroheya has been cultivated in Egypt since the ancient times and has been said to be the food of royalty due to its nutritional value. Harvested only twice a year, the leaves used in these noodles are from Thailand where the climate is perfect. I'm really glad that Green Noodle makes this magical plant noodles easily available to us.

Inspiration

This dish is inspired by the color green. We used kale, green noodles and scallions. Vitamins A, C, & K, calcium, potassium, and fiber can be found in green vegetables. The fusion of miso and coconut milk is my go to whenever I need to make something with a lot of flavor easily. Mushrooms simmering with this broth will surely be a tasty meal. Try sauteing anything and pour in some miso and coconut milk and you will instantly elevate your dish.

What you need

• Moroheya Noodles
• Mushrooms
• Kale
• Onions
• Miso paste
• Coconut Milk
• Scallion
• Sesame oil
• Garlic & ginger (optional)

What you do

• Cook green noodles as directed in package. Moroheya doesn't take long to cook, give it around 5 mins in a pot of boiling water. Rinse and strain through running cold water. Set aside.
• Saute aromatics, onions garlic and a little ginger if you have.
• Throw in kale and mushrooms, keep on sauteeing till the mushrooms soften up a bit.
• Dissolve miso using a can of coconut milk and add to the pan.
• Stir in noodles, adjust the taste by seasoning and garnish with sliced green onion / scallions.

- Customize the vegetables in the coconut miso green noodle dish based on your preferences and what you have available. Some options include broccoli, snap peas, bell peppers, spinach, or bok choy.

- Add protein to the dish by including tofu, tempeh, or cooked chicken or shrimp. You can sauté or bake the protein before adding it to the noodles and sauce.

- Experiment with different types of noodles like rice noodles, soba noodles, or even zucchini noodles for a low-carb option.

Substitution

- If you don't have miso paste, you can substitute it with soy sauce or tamari for a similar umami flavor.

- Instead of coconut milk, you can use coconut cream or coconut creamer for a richer and creamier sauce.

- If you prefer a different type of noodle, feel free to substitute it with your favorite type of noodle or pasta.

FAQ

Q: Can I make this dish gluten-free?

A: Yes, you can make this dish gluten-free by using gluten-free noodles or substituting them with gluten-free options like rice noodles or zucchini noodles. Ensure that all other ingredients, including the miso paste, are also gluten-free.

Q: Can I make this dish vegan?

A: Yes, this dish can easily be made vegan by using plant-based protein options like tofu or tempeh, and ensuring that all other ingredients are vegan-friendly.

Storage

Leftover coconut miso green noodles can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pot or microwave until heated through before serving.

Enjoy your delicious Coconut Miso Green Noodles! This dish combines the creaminess of coconut milk with the savory flavors of miso for a flavorful and satisfying meal. Customize it with your favorite vegetables and protein options to make it a complete and delicious dish.