A very fast, easy lunch. If you like peanut butter, this is a great sauce, and it can be used on other Asian noodle dishes. This recipe makes enough sauce for 2 ramen noodle cakes, so adjust according to how many people you are serving!
1 tablespoon chickpea miso
3 tablespoons peanut butter
1 tablespoon agave
1 teaspoon sesame oil
1/2 teaspoon brown rice vinegar
1/2 cup hot noodle water
2 brown rice ramen noodle cakes
1 cup steamed broccoli
1 scallion
Cook noodles according to package.
Put the miso, pb, agave, sesame oil and vinegar into a bowl. Mix it a little but when the noodles are boiling, swipe some of the water (totaling about 1/2 cup) and drop it into the sauce so it will melt the pb and bring the sauce together.
Steam the broccoli. Slice the scallion.
Drain the noodles and rinse with cold water. Drop the noodles into the bowl with the sauce and toss to cover. Pour into a bowl and top with broccoli and scallions. Enjoy!
For Lisa Goldstein Angerame, life is a project! As a mom, yogi, and vegan, she is always finding new ways to creatively share her passion for a healthy, happy lifestyle. She blogs about her vegan cooking project at Lisa's Project: Vegan. And she teaches yoga at her studio Project: Yoga located in Northport. Lisa is available to answer any questions you have. Click HERE to like her on Facebook.
