Just a quick little check in today, sharing with you our favorite meal of the month.
*Maybe this could be a reoccurring thing for 2015? Favorite meal of the month? FMOM? Let me know what you think!
Since the beginning of 2015, I made it a quiet resolution of mine to experiment with new flavours, foreign dishes, and trying to make said dishes as authentic as I can in my own kitchen. Experimentation and new flavours really is what drives me in my kitchen, otherwise I’d probably throw in the towel and eat a soft poached egg on toast every day. For me, one of the new ingredients I introduced was miso. Albeit, I hear that western versions of miso are pretty sad in comparison to the real thing, but for now, I’m satisfied.
Miso is a really strong flavor, and a little goes a long way. You may need to track it down at a local health food store, or an Asian market if you have one, but it is pretty inexpensive and it will last. First I used it in making my very own ramen noodle soup, which I hope to perfect in the coming year, but our favorite use was this honey-miso noodle stir fry that I’m about to share with you.
I’ve used the sauce for a ton of things, even just as a glaze for pan-roasted brussle sprouts and carrots (SO MUCH YUM), so if you take nothing else from this recipe, just take the sauce.
As I’ve mentioned before, I *never* follow a recipe when cooking savory dishes. Consider this recipe more as a guideline, substituting as need be – however, I strongly recommend using sesame oil in the sauce, as it really takes the Asian flavour to its full potential.
Honey Miso Noodle Stir Fry
- 5-6 large cremini mushrooms, thinly sliced (about a cup)
- 2 green onion sprigs (whites and greens, separated)
- 1 large carrot, ribboned with a peeler (literally as if you were peeling the carrot to its core), or julienned
- handful of brussel sprouts, quartered length-ways
- 1 celery stalk, finely chopped (optional)
- 2 nests of Asian-style wheat noodles, or enough brown rice noodles for 2
- 2 tbsp olive oil
- 1/2 tsp dried basil
- 2-4 fresh eggs, soft-poached
- peanuts or roasted cashews, roughly chopped, to garnish
- 2 tbsp soy sauce
- 1-2 tbsp honey, to taste
- 1 tsp miso paste
- 1/2-1 tsp sesame oil (i LOVE sesame oil, so I go with 1)
- 1/2 tsp grated fresh ginger
- 1 clove garlic, minced
- pinch of dried chili flakes, optional
- splash of lime juice, or water to thin.
1. Heat a large skillet (or wok, if you have one) with roughly 2 tablespoons of olive oil over medium high heat.
2. Fry mushrooms in hot skillet until they’ve released their liquid and have become golden in colour. Reduce heat to medium to medium-low.
3. Add the whites of the green onion, brussel sprouts, and celery if using. Season with just a touch of sea salt and pepper. Cover skillet and allow vegetables to steam, about 5-7 minutes, until brussel sprouts are bright green and slightly golden.
4. Meanwhile, fill a medium sauce pan with about 3 cups of water and salt it generously (about a tablespoon) and bring to a rapid boil. If using Asian wheat noodles, these take only 2-3 minutes to cook – cook until barely al-dente (closer to 2 minutes), strain and rinse under cold water. Set aside. If using brown rice noodles, follow package directions.
5. In a small bowl, mix together sauce ingredients. Once veggies are tender, add carrots, noodles, remaining green onion, and sauce and reduce heat to as low as it can go, and cover.
6. Poach your eggs: in a medium sauce pan filled with water (again, roughly 3 cups), add 2 teaspoons of vinegar and 1 teaspoon of salt. Bring to a GENTLE BOIL – not a rapid, rolling boil, or your whites will go everywhere. Crack your egg (do this 1 at a time) in a small shallow bowl. Stir your water in one direction, making a gentle whirl pool. In one smooth motion, pour in your egg. Once the egg has stopped spinning, cook for 3 more minutes for a perfectly oozing yolk. Repeat with remaining eggs.
7. Plate your stir fry and top with poached egg/s, peanuts and salt and pepper to taste, serve immediately.