Tofu Shirataki Noodle Buddha Bowl will take you to another level of umami delights with this fast and easy to pull together dinner that is healthy and delicious!
Ingredients
2 House Foods pkgs. Tofu Shirataki Spaghetti Noodles
1 large strip loin steak, salted and peppered
1 Tbsp. butter
Vegetables of your choice, we used matchstick carrots, sliced red peppers, sliced celery, and snap peas
Chopped cashews
Fresh mint
Miso Dressing
1 Tbsp. soy sauce (gluten free if needed)
1½ Tbsp. white miso paste
1 Tbsp. honey (omit if making vegan)
2 Tbsp. rice wine vinegar
1 Tbsp. ginger root, grated or jarred
1 tsp. garlic, finely minced
1 tsp. sesame seeds
1½ tsp. lime juice
1 Tbsp. sesame oil
Salt and pepper to taste
Instructions
Drain and rinse shirataki noodles and boil for 2-3 min. and drain, set aside to cool.
Heat the butter in a cast iron pan over medium high heat and cook steak depending on thickness until medium rare. Ours was about 3 min. per side for a ¾" steak. Let rest for 5 min.
For the dressing: whisk the miso paste into the soy sauce and then add the other ingredients and whisk well. Set aside.
Place a serving of noodles in the bottom of a bowl. Top with veggies and sliced steak. Add a bunch or two of mint leaves.
Serve with the dressing and have everyone tear the mint into the buddha bowl.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/tofu-shirataki-noodle-buddha-bowl/
3.5.3226
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