Pasta is always a go to throughout the long winter months, the problem is it’s not always the best for our bodies. These miso ginger noodles are perfect for a cold winter night and great for every pallet. You can make them as spicy or creamy as you desire and the ginger and miso offer great healing properties to fight that lingering cold or flu!!
1 1/2 lb carrots
2″ square piece of ginger
4 teaspoons coconut oil
4 teaspoons miso
2 cups cashews
12oz ramen/udon/noodles of choice
1 large red pepper
1 large yellow pepper
1 cup mushrooms
1 cup spinach
toasted cashews (optional topping)
cilantro (optional topping)
pepper flakes (optional topping)
black sesame seeds (optional topping)
Preheat oven to 400° F. Cut and peel the carrots and ginger into about 1/2″ pieces (size is not necessary just a general guideline). Toss with coconut oil and spread onto roasting pan. Roast until the carrots are tender, about 20 minutes.
While carrots are cooking begin cashew cream sauce. Puree cashews in food processor adding water as needed until it reaches a creamy light consistency.
Once the carrots are cooled place the cashew cream sauce, carrots, and miso in blender and blend until smooth. Again, add water to reach desired consistency.
Once the sauce is prepared, begin sautéing the remaining vegetables. Slice peppers and place into a pan with spinach and mushrooms with oil. Sauté for about 10 minutes or until peppers have a tint of golden brown and spinach is condensed.
Prepare noodles, following directions on the package.
Once the noodles are cooked and drained, add sauce and vegetables.
Add toppings as desired.
TIP- I used the amount of ginger the recipe calls for but I would recommend adding a bit more if you’re a fan of ginger to reach a stronger flavor. Cilantro and cashews are great options for toppings. The cilantro adds a refreshing kick and the toasted cashews make for a great crunchy mix!