Miso Tahini Soba Noodle Stir-Fry With Oyster Mushrooms Recipe
By Earth of Maria
🔪Prep Time: 0 mins
👩🍳Cook Time: 15 mins
7 oz soba noodles
1 tbsp sesame oil
1 small white onion, diced
2 cloves garlic, minced
1 medium zucchini, chopped into matchsticks
1 large carrot , chopped into matchsticks
2 cups oyster mushrooms, shredded
2 tbsp tahini
1 tbsp brown rice miso
1 tbsp maple syrup
3 tbsp water
1 lime, juice of
1 tbsp cornstarch
1/4 cup spring onion, chopped
1 tbsp sesame seeds
1Cook the soba noodles according to packaging instructions. They usually take around 10 minutes to cook.
2Heat some sesame oil in a wok or a frying pan and add the onion and garlic. Cook for 2-3 minutes, until softened.
3Add the zucchini, carrots and oyster mushrooms. Stir-fry for a further 5 minutes, until the vegetables are cooked through and the mushrooms soften.
4Meanwhile, make the sauce by whisking together the tahini, brown rice miso, maple syrup, water, lime juice, and cornstarch.
5When the noodles are cooked, drain and rinse them under the cold water, and transfer them to the wok/pan together with the sauce and toss together using a pair of kitchen tongs, until fully coated in the sauce and the sauce thickens.
6Serve immediately with spring onion and sesame seeds.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.