Miso Noodles

Directions

1. 1
   In a medium bowl, whisk together all sauce ingredients with a wire whisk. Set aside.
2. 2
   Bring a pot of water to a boil and on another burner, start heating a large sized skillet over medium-high heat.
3. 3
   Once the skillet is hot, add 1 teaspoon sesame oil and then mushrooms and cook, stirring only once or twice for 2-3 minutes to allow them to sear.
4. 4
   Add remaining teaspoon sesame oil and then edamame and bok choy.
5. 5
   Let cook for 3 minutes until veggies are well seared.
6. 6
   Remove pan from heat.
7. 7
   While vegetables are cooking in the skillet, cook noodles in pot of boiling water al dente according to package instructions (usually 3-5 minutes for soba noodles, longer for other types) and drain, reserving ½ cup of the cooking water from the noodles.*
8. 8
   Add noodles and sauce to the pan with the mushrooms and bok choy.
9. 9
   Add a splash of the reserved pasta water to the pan to thin out the sauce if it’s too thick and stir in.
10. 10
    Add a small amount at a time until you get the desired consistency (normally 1-2 Tablespoons but will depend on how thick your tahini was and the absorbency of the noodles used).
11. 11
    Use tongs to divide noodle mixture into 4 serving bowls. Top each one with a sprinkle of green onion, sesame seeds, chili crisp oil and any other garnishes you are using.
12. 12
    Serve right away.