Miso Butter Bean Noodles
This vegan almond butter, miso & butter bean noodle dish is truly a taste of heaven. Creamy, buttery, slightly salty, and completely delicious. Made from really simple pantry ingredients and thrown together within a flash.
Serves: 4 | Total Cooking Time: 40 minutes
Ingredients
1 red onion, peeled and diced
2 garlic cloves, peeled and chopped
2x 400g can of butter beans, rinsed and drained
300g plain unsweetened soy yoghurt
300ml unsweetened almond or oat milk
200g frozen peas
40g (2 tbsp) brown or white miso paste
2 tbsp tamari
40g (2 tbsp) smooth almond butter
Juice of 1 lime or lemon
Serve with:
150 - 200g (uncooked weight) buckwheat soba noodles (or noodles of choice)
Sprinkle of sesame seeds
Instructions
Place a pan over medium heat and adding a little water or oil, add the onion and garlic and cook for 5-10 minutes to soften.
Mix the almond butter and tamari in a small bowl/cup until smooth, then place in the pan with the onion and garlic to cook for 2 minutes.
Add the soya yoghurt into the pan, along with the plant-based milk, miso, peas and butter beans.
Allow the sauce to simmer for 20-30 minutes.
Meanwhile, begin to cook your noodles according to packet instructions (usually takes less than 10 minutes).
Once the miso sauce has cooked, stir in the lemon/lime juice, before serving with your noodles and sprinkling over your sesame seeds.
This meal is perfect for a weekly prep, staying fresh in the fridge for up to 5 days. It can also be frozen!