Miso Sesame Noodles

Sauce

• 3 Tbsp soy sauce or tamari (gluten-free)
• 1 Tbsp red miso paste
• 1 tsp sriracha
• 1 tsp garlic powder
• 2-3 Tbsp vegetable stock, substitute for water

MİSO SESAME NOODLES

• 1 tsp neutral oil or water
• 1 package (8 ounces) white mushroom, chopped
• 1 cup of chickpeas, drained and rinsed
• 8 ounces of angel hair noodles, cooked according to the back of the package. I used gluten-free millet angel hair pasta.
• 1/2 tsp toasted sesame oil, optional

GARNİSHES

• Black or white sesame seeds
• Crushed red pepper
• green onion, chopped

DİRECTİONS

1. In a medium bowl combine all of the sauce ingredients together and whisk.
2. Heat a large pan or wok over medium heat. Once hot, add the neutral oil and mushrooms. Saute for 3-5 minutes, or until the mushrooms let out their juices, stirring frequently.
3. Add the chickpeas to the pan and cook for 2 minutes.
4. Combine the cooked noodles and sauce and mix well. Cook for an additional 3 minutes, stirring.
5. Take the pan off the heat, drizzle with sesame oil and divide it into bowls. Garnish with sesame seeds, crushed red peppers, and chopped green onions.
6. Leftovers will last 2-3 days in the fridge. Garnish your noodles after you reheat them, not before.