Spring Miso Butter Glass Noodles
These Spring Miso Butter Glass Noodles are a delicious and healthy dinner recipe.
Equipment
- 1 skillet
Ingredients
Filling
- 2 tablespoons butter - divided
- ~24 small/medium shrimp
- tiny pinch salt + pepper
- 1 bunch scallions - finely sliced reserve a few tablespoons for topping
- 1 bunch asparagus - tops cut off and then finely sliced remove the tough bottom first
- 1 cup frozen & shelled edamame
- ½ cup finely chopped cilantro
Sauce
- 2 cloves garlic - minced
- 1 ½ tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari
- 2 tablespoons miso
- 1 ½ tablespoons honey
- 3 tablespoons broth or water broth will make it much more flavorful, any type of broth works
- ~7 oz cooked glass noodles
Optional toppings
- chili crisp
- sesame seeds
- squeeze of lime juice
Instructions
- Add all sauce ingredient to a bowl and mix together until smooth.
- Pat shrimp dry and toss them in a bowl with a tiny pinch of salt and pepper.
- Add 1 tablespoon butter to a skillet over medium high heat. Add shrimp for 90 seconds - 2 minutes per side, until no longer pink. Remove the shrimp from the pan.
- Add scallions, asparagus and edamame to the pan. Toss to combine and cook for 8-10 minutes, tossing occasionally, until everything is cooked through.
- Turn heat to low and add in sauce, cilantro noodles and remaining butter. Toss together and let the flavors seep together for 1-2 minutes. Turn off heat, add your favorite toppings and serve.
Nutrition
Calories: 528kcalCarbohydrates: 83gProtein: 28gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 149mgSodium: 1267mgPotassium: 845mgFiber: 7gSugar: 14gVitamin A: 1637IUVitamin C: 11mgCalcium: 168mgIron: 7mg
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