Tofu Shirataki Noodle Buddha Bowl
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!
Servings: 3 -4 servings
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
- 1 1/2 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
- 1 1/2 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 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.