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!
Vegetables of your choicewe used matchstick carrots, sliced red peppers, sliced celery, and snap peas
Chopped cashews
Fresh mint
Miso Dressing
1Tbsp.soy saucegluten free if needed
1 1/2Tbsp.white miso paste
1Tbsp.honeyomit if making vegan
2Tbsp.rice wine vinegar
1Tbsp.ginger rootgrated or jarred
1tsp.garlicfinely minced
1tsp.sesame seeds
1 1/2tsp.lime juice
1Tbsp.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 3/4" 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.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.