Miso Peanut Noodles

Name: Miso Peanut Noodles
Yield: 4
Ingredients: 1 tbsp KA–ME® 100% Pure Sesame Oil; 1 lb ground pork; 1/2 onion, minced; 2 cloves garlic, minced; 2 tbsp KA–ME® Rice Vinegar; 2 tbsp KA–ME® Sriracha Sauce; 2 tbsp peanut butter; 1/4 cup miso paste; 1 package KA–ME® Japanese Curly Noodles; 5 shiitake mushrooms, sliced and sauteed; 2 bok choy, halved and blanched; 1 egg, soft boiled; bean sprouts, for garnish; sesame seeds, for garnish; scallions, for garnish; KA-ME® Hot Chili Oil, to serve

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Servings

Ingredients

1 tbsp KA–ME® 100% Pure Sesame Oil
1 lb ground pork
1/2 onion, minced
2 cloves garlic, minced
2 tbsp KA–ME® Rice Vinegar
2 tbsp KA–ME® Sriracha Sauce
2 tbsp peanut butter
1/4 cup miso paste
1 package KA–ME® Japanese Curly Noodles
5 shiitake mushrooms, sliced and sauteed
2 bok choy, halved and blanched
1 egg, soft boiled
bean sprouts, for garnish
sesame seeds, for garnish
scallions, for garnish
KA-ME® Hot Chili Oil, to serve

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Directions

In a heavy bottom pot heat oil on medium high heat, add pork and saute until fully cooked and golden brown, about 8 minutes. Remove into a bowl.
In the same dutch oven, add onion, garlic and sweat until translucent, about 2 minutes.
Deglaze the pot with rice vinegar, then add sriracha sauce, peanut butter, miso paste and 3 cups water.
Using whisk mix until, everything is well incorporated and there no clumps. Bring to a boil. Remove from heat.
In a separate pot, bring water to a boil. Then add noodles and cook until chewy. About 2 minutes. Strain and set aside.
To assemble noodles, add broth to a serving bowl, then gently place cooked noodles in the broth. Top with sauteed pork, shiitake mushrooms, egg, bean sprouts. Sprinkle with sesame seeds, scallions, and drizzle chili oil. Serve immediately.